Ingredients
Soup Assembly
b
2 beef shanks
b
2 beef tendon
g
2 green onion(quartered)
k
2 inch knobs of ginger(sliced)
S
¼ cup Shaoxing wine
W
Water
s
4 star anise
b
2 black cardamom pods
c
1 cinnamon stick
c
3 cloves
b
2 bay leaves
d
3 dried red chillies
f
½ tbsp fennel seeds
S
½ tbsp Sichuan peppercorns
c
½ tbsp coriander seeds
n
3 tbsp neutral oil
o
1 onion(sliced)
g
2 green onion(quartered)
g
8 cloves garlic(smashed)
k
2 inch knobs of ginger(sliced)
s
3 tbsp spicy broad bean paste(doubanjiang)
r
3 roma tomatoes(chopped)
S
½ cup Shaoxing wine
l
6 tbsp light soy sauce
d
4 tbsp dark soy sauce
r
2 tbsp rock sugar
C
½ tsp Chinese 5 spice
w
½ tsp white pepper
f
½ fuji apple(cut into large chunks)
b
10 cups beef broth
S
Salt to taste
M
Msg to taste
T
Thin/thick fresh noodles
B
Bok Choy
S
Scallions
C
Cilantro
P
Pickled mustard greens
Blanching
b
2 beef shanks
g
green onion(quartered)
k
2 inch knobs of ginger(sliced)
S
¼ cup Shaoxing wine
W
Water
Soup Base
n
3 tbsp neutral oil
o
1 onion(sliced)
g
2 green onion(quartered)
g
8 cloves garlic(smashed)
k
2 inch knobs of ginger(sliced)
s
3 tbsp spicy broad bean paste(doubanjiang)
t
4 tomatoes(chopped)
S
1 cup Shaoxing wine
l
½ cup light soy sauce
d
½ cup dark soy sauce
r
2 tbsp rock sugar
s
4 star anise
b
2 black cardamom pods
c
1 stick cinnamon
3 cloves
b
2 bay leaves
d
3 dried red chillies
f
1 tbsp fennel seeds
S
1 tbsp Sichuan peppercorns
c
1 tbsp coriander seeds
b
9 cups beef stock
C
½ tsp Chinese 5 spice
w
½ tsp white pepper
S
Salt to taste
A
1 Apple (halved)
Directions
Soup Assembly
1
Blanch beef with green onion, ginger, shaoxing wine, and water.
b
2 beef shanks
b
2 beef tendon
g
2 green onion(quartered)
k
2 inch knobs of ginger(sliced)
S
¼ cup Shaoxing wine
W
Water
2
Bring to pot to a boil and cook for 15-20 minutes until you see the scum rise to the top. Remove the beef and rinse under cold water.
3
Add spices to a dry pan and toast for a couple of minutes on medium heat until aromatic.
s
4 star anise
b
2 black cardamom pods
c
1 cinnamon stick
c
3 cloves
b
2 bay leaves
d
3 dried red chillies
f
½ tbsp fennel seeds
S
½ tbsp Sichuan peppercorns
c
½ tbsp coriander seeds
4
Make the soup base by heating oil on medium heat and sautéing onions, scallions, garlic and ginger, until translucent and fragrant.
n
3 tbsp neutral oil
o
1 onion(sliced)
g
2 green onion(quartered)
g
8 cloves garlic(smashed)
k
2 inch knobs of ginger(sliced)
5
Add in doubanjiang and tomatoes and let that simmer until the tomatoes release their juices.
s
3 tbsp spicy broad bean paste(doubanjiang)
r
4 roma tomatoes(chopped)
6
Now pour in shaoxing wine, light and dark soy sauce, rock sugar, Chinese 5 spice, and white pepper. Let that simmer for a few minutes and set aside.
S
½ cup Shaoxing wine
l
6 tbsp light soy sauce
d
4 tbsp dark soy sauce
r
2 tbsp rock sugar
C
½ tsp Chinese 5 spice
w
½ tsp white pepper
7
In a large pot, add the blanched beef, the toasted spices, apple for sweetness, the soup base, and cover with beef broth.
f
½ fuji apple(cut into large chunks)
b
10 cups beef broth
8
Bring to a simmer, cover, and cook on low for 2 hours until the beef shank is tender.
9
Remove the beef shank and slice it into bite-sized pieces. Let the tendon cook for another 1.5 hours until soft and jiggly before slicing it up.
10
Strain the soup and season to taste with salt and msg.
S
Salt to taste
M
Msg to taste
11
Make yourself a bowl by boiling noodles according to package instructions and adding bok choy in the last minute of boiling.
T
Thin/thick fresh noodles
B
Bok Choy
12
Make yourself a bowl garnishing with scallions, cilantro and pickled mustard greens.
S
Scallions
C
Cilantro
P
Pickled mustard greens
Blanching
1
Add everything to a pot, cover with water and bring to a boil(10-15 minutes).
b
2 beef shanks
g
green onion(quartered)
k
2 inch knobs of ginger(sliced)
S
¼ cup Shaoxing wine
W
Water
2
Remove the beef and rinse under cold water.
Soup Base
1
In a large pot or wok sauté aromatics on medium heat until fragrant.
n
3 tbsp neutral oil
o
1 onion(sliced)
g
2 green onion(quartered)
g
8 cloves garlic(smashed)
k
2 inch knobs of ginger(sliced)
2
Add spicy broad bean paste and cook for a few minutes until all aromatics are coated in paste.
s
3 tbsp spicy broad bean paste(doubanjiang)
3
Add tomatoes, Shaoxing wine, light and dark soy sauce, and rock sugar. Simmer for 5 minutes.
t
4 tomatoes(chopped)
S
1 cup Shaoxing wine
l
½ cup light soy sauce
d
½ cup dark soy sauce
r
2 tbsp rock sugar
4
In a dry pan, toast all of the spices until fragrant.
s
4 star anise
b
2 black cardamom pods
c
1 stick cinnamon
3 cloves
b
2 bay leaves
d
3 dried red chillies
f
1 tbsp fennel seeds
S
1 tbsp Sichuan peppercorns
c
1 tbsp coriander seeds
5
Add everything to a pot, cover with beef stock, and season with Chinese 5 spice, white pepper, and salt(add a little and taste at the end to adjust).
b
9 cups beef stock
C
½ tsp Chinese 5 spice
w
½ tsp white pepper
S
Salt to taste
6
Add the apple for sweetness and simmer on low heat with the lid on for 3 hours or until the beef is tender.
A
1 Apple (halved)
7
Remove the beef and slice into 1/4 inch pieces.
8
Strain the soup and keep warm.
