Ingredients: beef, instant noodles, carrots, tomatoes, eggs, tsaoko, star anise, pepper, ginger slices, cooking wine, sugar, soy sauce, salt and oil (appropriate amount).
Remove the fascia from beef, clean it, put it in a pot, add appropriate amount of water, add star anise, bring tsaoko to a boil, add sugar, salt, ginger slices and cooking wine, turn the soy sauce to low heat, cover it, stew for 40 minutes, let it stand and cool, then take it out and chop it for use.
Peel and shred carrots. Wash tomatoes and slice them. Add salt, pepper, sugar and cooking wine to the bowl and beat the eggs.
Cool the oil in the hot pan, add the egg liquid and push it until it is solidified, turn it over and fry it slightly, cut it into pieces with a spatula and take it out. Continue to heat the pan, add a little oil, add tomatoes and stir-fry until the red oil is out of the pan, add eggs and stir-fry, add salt and light soy sauce to taste, and serve.
Put cold oil in a hot pan, add shredded carrots and stir-fry until soft, add a few drops of water and season with salt.
Instant noodles are made according to Regan Noodles's method, but the sauce is not made with sesame sauce, but with the juice of braised beef. Because children don't eat spicy food, they don't put pepper. In fact, when marinating beef, adding pepper and sauerkraut tastes more fragrant.
Tip: Instant noodles can also be fried. First put the instant noodles in the pot, add water to boil, remember, putting the instant noodles directly in the pot is cold water. After the water boils, shake the noodles evenly, take them out and put them in cold water for cooling, and drain them for later use.
Add proper amount of oil to the wok, add instant noodles and shake well, add salt and turn the wok for a while, add light soy sauce and turn well. Add beef, carrots, tomatoes and scrambled eggs.