The young boss's beef is dancing!
The fat content of beef rib usually ranges from fifteen to twenty-five percent, second only to brisket in terms of fat content.
Although the initial frying creates a thin crust on the surface of the beef, this does not affect the final product much. In fact, this crust allows the beef to be stewed for a long time without becoming mushy.
A colander scooped out the beef on top, full of it, placed in a big basin, allowing a clear view of the beef "duang duang" bouncing around, making one hesitant to imagine how tender it will be when eaten.
The mushrooms mostly float on top of the meat chunks; a simple picking allows separation of the two. The broth in the pot must not be wasted, as it is the soul of this beef noodle dish.
Even though the spices are in a gauze-made spice bag, Wang Fan still filters the thick beef broth again to remove any minced meat bits.
