Exclusive Braised Beef Noodles with Carrots

The noodles are ready.

Wash the side ingredients and drain the water for later use.

Soak the beef brisket to release the blood, then cut it into pieces and set aside.

Chop the onion and slice the ginger.

Cut the tomatoes and carrots into pieces and set aside.

Blanch the beef brisket in a pot, adding cooking wine and slices of ginger to remove the smell.

Add oil to the pot and heat it, then add the onion and ginger to sauté until fragrant, and add the whole spices.

Add the beef brisket, dark soy sauce, soy sauce, doubanjiang, and cooking wine, and stir-fry evenly.

Add the carrots and tomatoes and continue to stir-fry.

Add boiling water and bring it to a boil, then add a little salt at the base.

Cover the pressure cooker and cook for thirty minutes after it comes to pressure.

Turn off the heat, release the steam, open the lid, and add salt for seasoning.

Cook the noodles and place them in a bowl.

Pour over carrot braised beef topping.

Sprinkle in the cilantro and chopped green onions, and it's ready to enjoy.

Finished product image.