Artemisia Buckwheat Scissor Noodles

Prepare mung bean flour, buckwheat and wheat flour, and mugwort paste.

Two kinds of flour are mixed with mugwort paste.

Knead into a slightly firmer dough, and shape it into a cylinder with your hands.

Use clean scissors to cut long, approximately 3 cm small noodles along the sides of the dough, pointed at both ends and thicker in the middle.

One side of the small noodle has a groove under the action of the scissors.

Add clean water to the pot and bring it to a boil. Pour in the scissor-cut noodles and cook until done. Add the marinated beef and beef broth to the pot, then season with an appropriate amount of salt. Once it boils again, you can turn off the heat.

Bowl of beef scissors noodles, chewy and smooth.