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In an Instant Pot or On the Stove
Ingredients
  • 3 pounds beef shank (1.4 kg, cut into 2-inch chunks)
  • 2 tablespoons oil
  • A 2-inch piece of ginger (smashed)
  • 6 cloves garlic (smashed)
  • 3 scallions (cut into 2-inch segments)
  • 1 onion (cut into wedges)
  • 1 tomato (cut into wedges)
  • 4 dried chilies (ripped in half)
  • 1 tablespoon tomato paste
  • 2 tablespoons spicy bean paste douban jiang
  • 2 teaspoons sugar
  • ½ cup soy sauce
  • ½ cup Shaoxing wine
  • 8 cups water (to make the soup broth)
  • 1 Chinese aromatic herb packet (lu bao--do yourself a favor and hunt down the pre-packaged version; if you can’t access it though, see below for ingredients to create your own spice sachet)
  • 32 ounces fresh wheat (white) noodles (900g)
  • A small handful of bok choy for each serving
  • Cilantro (finely chopped)
  • Scallions (finely chopped)
  • Pickled mustard greens (to taste, also known as snow vegetable or 雪菜; note this is different from Cantonese haam choy)
  • subheading: TO CREATE YOUR OWN SPICE SACHET, TIE UP THE FOLLOWING INGREDIENTS IN CHEESECLOTH:
  • 4 star anise
  • 1 Chinese cinnamon stick
  • 3 bay leaves
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 tablespoons Sichuan peppercorns
  • ¼ teaspoon five spice powder
  • ¼ teaspoon black pepper
Steps
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