Yanji cold noodles

Yanji cold buckwheat noodles are covered with beef, apples and pickles. Before serving, a spoonful of cold and sweet soup is scooped from a vat, and a bowl is full of cool. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to clear soup-beef soup must skim off the oil slick; Cool-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the "noodle shop". Ingredients: lean beef, water pear or apple, shredded egg skin, pickles, pine nuts, buckwheat noodles, coriander cook the meat ingredients: onion, ginger, wine, star anise, salt and pepper. A little practice: boil the whole beef for 2 minutes, then take it out and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is any oil slick, skim it and put it into a noodle bowl. After the water boils, put down the fine flour and cook it, take it out and drain it, then shower it with cold boiled water and put it into the clear soup in the noodle bowl. Add shredded kimchi, sliced pear, shredded egg skin, sliced beef, fried pine nuts and parsley to the noodles.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)