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Ingredients
  • 2 large beef shank bones (cut into pieces), or 5~6 pieces of rib bones
  • 1 chicken scaffolds, or ½ a free range chicken
  • 1 pig’s trotter (cut into 4 pieces)
  • Aromatics
  • 1 medium onion
  • 1 small carrot
  • 2 jumbo scallions
  • 5 slices of ginger
  • 5 cloves of garlic
  • 3 star anice
  • ½ of cinnamon stick
  • 1 tbsp of black peppercorns
  • ½ tsp of fennel seeds
  • ½ tsp of cumin seeds
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  • Make the stock according to the instructions in the previous post *.  It would take several hours but it can be made days ahead of time.
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  • Niurou Mien Ingredients: (I warn you it’s quite long…) * Posharp Store is a good sourcing option for Chinese ingredients.
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  • 1000 g of beef riblets meat, or boneless shortribs
  • 400 g of jumbo scallions, cut into sections
  • 60 g of ginger, cut into slices
  • 1 head of garlic, smashed
  • 1 large onion
  • 1 tomato
  • 2 tsp of rock sugar, or raw sugar
  • 4 dried chili (optional if spicy is not your thing)
  • 2 packs of Chinese aromatic herbs packet, or assemble a simple one of your own
  • 6~7 star anise (depending on the size)
  • 1 cinnamon stick
  • 4 dry bay leaves
  • 1 ½ tbsp of fennel seeds
  • 1 tbsp of cumin seeds
  • 2 tbsp of whole Sichuan peppercorn
  • 1 ½ tsp of ground Sichuan peppercorn (for extra kick and “numbness”)
  • 1 tsp of ground coriander
  • ¼ tsp of five spice powder
  • ¼ tsp of black pepper
  •  
  • Paste mix
  • 6 tbsp of tomato paste
  • 6 tbsp of douban paste (Chili bean paste.  Can be purchased  here or from major Asian markets)
  • 1 tbsp + 1 tsp of shacha paste (Chinese BBQ sauce.  Can also be found on  Amazon)
  • ⅓ tsp of curry powder
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  • Seasonings
  • 1 cup of rice wine, or sake
  • 1 cup of soy sauce + ⅓ ~ ¼ cup for adjusting (Every brand of soy sauce has different saltiness.  Avoid soy sauce that’s on the “sweet” side, for ex Japanese brands)
  • 2 tsp of rock sugar, or raw sugar
  •  
  • Stock: 6 cups of stock/broth * (reserve the rest for later)
  • subheading: To finish:
  • 1 tsp of rice vinegar
  • 1 ½ tbsp of unsweetened, or VERY LIGHTLY sweetened peanut butter (this is a bit weird but I really believe it adds to the depth of the flavor).  Don’t use Jippy.
  • 5 ~ 6 cups of reserved stock/broth
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  • Garnish
  • Finely diced baby spring onion
  • Chinese pickled cabbage (more notes on that in the next post)
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  • In timeline because this is in “ GNBT” category.
  • 2:00 ~ 2:30 pm:  Dice the beef into 2″ x 2″ (5 x 5 cm) cubes, and divide them into 2 batches (for easy browning).  Heat up a dutch oven or in my case, a wok on medium-high heat.  Add 2 tbsp of oil, 1 batch of beef cubes and 1 tsp of raw sugar.  Flip them occasionally and let the beef and sugar brown and caramelize on all sides.  Take the first batch out onto a plate, and repeat the same step with the second batch until all browned as well.  Then take all the beef cubes out and set aside.
Steps
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