Lanzhou Beef Noodle Soup
An addictive Lanzhou beef noodle soup
- Prep time
- 2 hr
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 beef oxtail ( , around 1000g, cut into 2cm thick pieces)
- 250 g back bones
- 250 g chicken bones
- 500 g beef shank
- 2 green onions
- 1 thumb ginger ( , sliced)
- 2 scallion whites
- 3 L water
- salt to taste
- Noodles for serving
- 2 star anise
- 1 small piece of Chinese cinnamon
- 2 bay leaves
- 1/4 tsp. Sichuan peppercorn ( , must)
- 4 cloves
- 1/4 tsp. whole cumin seeds
- 1/8 tsp. fennel seeds
- 1 cardamom
- 3 Amomum Cardamomum pods
- 1 dried chili pepper
- 1 Amomum tsaoko
- 1 cup chopped coriander
- 1 cup chopped garlic leek
- half of a daikon radish
- chili oil ( , as needed)
Instructions
- 1
Remove the blood waters: add all the bones and meat in a large pot, pour in enough water to cover, add green onion and 4 slices of ginger and then bring to a boiling. Transfer out and clean.
- 2
Soak all the spices with around 1/2 cup boiling hot water for 10 minutes and then wrap all of them with a glaze bag and seal with cotton lines.
- 3
Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. Pour around 2.5L to 3 L water (separately for high pressure cooker and cast iron soup pot). Bring to boil and simmer for around 1.5 to 2 hours. Add salt to taste.
- 4
Take out the beef shank and cut thinly. Cook radish slices in broth for 2 minutes, set aside.
- 5
Cook noodles as directed and then scoop enough beef stock to cover. Top with daikon slices, beef shank slices, coriander, garlic leek (or green onion) and chili oil. Serve hot!