Dao xiao mian (Shanxi knife-shaved noodles)

Method

1. 1 Knead the flour with water until a firm dough forms, let it rest for 30 minutes, then roll it into a long, loaf-shaped piece.
2. 2 Sauté minced garlic, ginger, and star anise, then add diced beef and stir-fry for 5 minutes until browned.
3. 3 Add tomatoes, soaked wood ear mushrooms, tofu, and soy sauce, then simmer for 20 minutes to make a rich sauce.
4. 4 Bring a large pot of water to a boil, hold the dough in your hand and use a knife to flick thin slices of noodles directly into the pot, cook for 3 minutes.
5. 5 Remove the noodles from the pan, place them in a bowl, pour in the beef sauce, drizzle with Zhenjiang black vinegar, and sprinkle with chopped scallions.

With an appliance

• Pressure cooker 22 min

  Replace step 3: cook the beef, tomatoes, wood ear mushrooms, and tofu under high pressure for 7 minutes, then release the pressure naturally for 8 minutes. The noodles in step 4 are still transferred directly into a separate pot of boiling water and cooked for 3 minutes.