1" knob ginger
2-3 TB Shaoxing wine
1-2 lbs beef chuck, ribs, neck, ox-tail...
3 tablespoon oil
1 TB Sichuan peppercorns
1 head garlic smashed
1 small onion sliced
2-3 star anise
2 bay leaves
2 TB doubanjiang (spicy bean paste)
1/4 cup light soy sauce
1 tsp sugar
1 large tomato (cut into small chunks)
Handful blanched greens or sprouts(optional)
1. Make the stock. Bring to boil, skim scum, simmer for 2-3 hours. Strain stock, reserve meat.
2. Make the soup. Saute onion, garlic and spices until onion soft. Add bean paste and combine, blend in bean paste, soy sauce, sugar and tomato. Continue to saute for a minute or so before adding stock and meat. Simmer for an hour or so. Serve over fresh or dried wheat noodles. Garnish with chopped scallion, cilantro and or basil (to garnish)
*Instead of blanched beef, you can add thin sliced marinated beef and add to broth at end of cooking.
1 pinch salt
1 tsp Shaoxing rice wine
1 tsp dark soy sauce, or regular soy sauce
1 tbsp cornstarch
2 tbsp water
1 tsp sesame oil
*While soup is simmering, you can be creative with your spices. Anise is common in asian beef based broths, but you can add cinnamon, dried tangerine or orange peel.