Ingredients
*sixteen cups cold water*6 slices ginger
*1 tablespoon sugar
*1 large piece of dried tangerine peel
*3 scallions, washed and reduce in half of
*¼ cup Shaoxing wine
*2 heads of garlic, peeled
*1 big onion, reduce into chunks
*5 star anise
*4 bay leaves
*three lbs red meat chuck, cut into 1½ inch chunks
*three tablespoon oil
*1 to two tablespoons Sichuan peppercorns
*¼ cup highly spiced bean paste
*1 huge tomato, reduce into small chunks
*½ cup mild soy sauce
*clean or dried wheat noodles of your desire
*Chopped scallion and cilantro, to garnish
Instructions
- You’ll need two massive pots to make this recipe. Fill one big stock pot with 16 cups of bloodless water. Add the ginger, scallions, Shaoxing wine and beef chunks. Cover and convey to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, flip off the heat and set aside.
- Heat the oil in some other inventory pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, megastar anise and bay leaves. Cook till the garlic cloves and onion chunks begin to melt (about five - 10 minutes). Stir inside the highly spiced bean paste. Then upload the tomatoes and cook dinner for 2 minutes. Finally, stir inside the light soy sauce and sugar. Turn off the heat.
- Now, permit’s scoop out the beef, ginger, and scallions from the first pot and switch them to the 2d pot. Then, pour inside the inventory through a nice mesh strainer. Place the pot over high warmness, and add within the tangerine peel. Cover and bring the soup to a boil. Immediately flip the warmth right down to a simmer, and prepare dinner for 60-90 mins.
- After simmering, turn off the warmth, but keep the lid on, and allow the pot take a seat at the range (with the warmth off) for some other complete hour to permit the flavors meld collectively. Your soup base is done. Remember to deliver the soup base to a boil once more before serving. As an non-obligatory step, pick out the pork, stress the soup in case you mind the floating spices and aromatics within the soup.
- Cook your noodles in a separate pot according to the package instructions, and divide among your serving bowls (you could get eight-10 servings out of your pot of soup and beef). Top the bowls with hot broth, red meat, scallions, and cilantro. Serve piping hot! If you still have leftover stock and pork, you could freeze it and reheat for future food.
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