Taiwanese Beef Noodle Soup (牛肉面)

Method

1. 01

   Quarter chop the tomatoes

2. 02

   Chop the carrots into large chunks

3. 03

   Chop the onions into half

4. 04

   Slice the ginger into thin slices

5. 05

   Peel the garlic

6. 06

   Wash and cut the spring onions into finger lengths, removing the root

7. 07

   De-scum the beef and the bones.

8. 08

   Add the beef, bones together with the onion, carrots, tomatoes, garlic, ginger, rice wine and spring onions. Add enough water to cover and bring to a boil

9. 09

   Meanwhile,, in a small, dry pan over high heat, add the star anise and the sichuan peppercorns, fry until fragrant, about 2 minutes. Place them in a tea bag (optional) and add them to the boiling broth

10. 10

    In the same pan, add a little bit of oil and the 豆瓣酱, fry about 30 seconds.

11. 11

    Add the caramelized 豆瓣酱, soy sauce, dark soy sauce and sugar into the broth

12. 12

    Simmer for 3 hours and either turn off the heat and keep in the fridge for 1 day for the flavors to intensify or if ready to serve, remove the beef

13. 13

    Cut the beef into smaller chunks and place back into the broth

14. 14

    Blanch some vegetables and noodles in regular hot water for about 1-2 minutes or per the packet's instructions

15. 15

    Assemble the noodles, broth with some vegetable and serve.