Materials
- 1kg of beef
- 1 plate of daikon - sliced
- 1.5 tbsp of peppercorn
- 1 black cardimom
- 1 bay leaf
- 1 star anise
- 2 dried red peppers
- 1 orange peel
- 1 thumb sized piece of ginger - sliced
- 1 tbsp Wolfberry (optional)
- 2 green onion
- 2 large spoons of cooking wine
- 3 large spoons of salt
- small pinches of white pepper
- 2 large spoons of cayanne pepper
- 1/2 tbsp of white seaseme
- fresh noodles
- cilantro
- cooking oil
Instructions
- Soak beef into a bowl of cold water
- Prepare the materials for the broth: green onions, black cardimom, ginger, star anise, bay leaf, 1 tbsp peppercorn, dried red peppers, orange peel, wolfberry, cooking wine, salt, and white pepper.
- Add beef chunks into a pot, bring to boil until foams appear. Discard the liquid along with the form.
- Refill the pot with cold water, add all the prepared materials from step 2, turn the heat up to high, bring to boil, then turn down to a simmer.
- Simmer for 3 hours.
- Concurrently, add oil to another saucepan, heat until smoking, turn the heat off completely, wait for ~10 seconds for the oil to cool down
- Add in the cayanne pepper, .5 tbsp peppercorn, .5 tbsp white seaseme, a pinch of salt & sugar, stir until mixed, set aside for later
- Once the broth is cooked, add in the daikon slices, cook until they are translucent
- Prepare the noodle per the packaged instructions
- Mix the noodle with the broth, garnish with pepper oil and cilantro. Season with vinegar to taste.
Comments
This is one of the quintessential Chinese noodles I had while growing up. A cheap, fast-food option that was always available. Unfortunately this dish is not easily found in the US…
Source
Originally from here