Ingredients

• Beef shank, cut into 4 cm chunks 1 kg
• Vegetable oil 2 tbsp (27 g)
• Chili bean paste (doubanjiang) 3 tbsp (50 g)
• Onion, cut into wedges 1 large (150 g)
• Tomatoes, cut into wedges 2 (300 g)
• Ginger and garlic, sliced 30 g and 6 cloves (24 g)
• Star anise and cinnamon stick 3 pods and 1 stick
• Soy sauce 7 tbsp (112 g)
• Shaoxing rice wine 60 ml
• Rock sugar 15 g
• Water, plus more for blanching 1.8 L
• Salt to taste
• Dried wheat noodles 480 g
• Bok choy and chopped scallions, to serve 400 g and 3 (45 g)

Instructions

1. 1

   Put the beef in a pot of cold water, bring to a boil and boil for 3 minutes; drain and rinse off the scum.

2. 2

   Heat the oil in a large pot and fry the ginger, garlic and onion for 3 minutes, then add the chili bean paste and fry for 1 minute until the oil turns red.

3. 3

   Add the beef, tomatoes, star anise and cinnamon and stir for 3 minutes, then add the Shaoxing wine, soy sauce and rock sugar.

4. 4

   Pour in 1.8 L water, bring to a boil, cover and simmer on low heat for 2 hours until the beef is tender; season with salt and remove the whole spices.

5. 5

   Cook the noodles in a separate pot of boiling water for 4-5 minutes, adding the bok choy for the last minute; drain.

6. 6

   Divide the noodles and bok choy among 6 bowls and ladle the beef and hot soup over them.

7. 7

   Top with scallions and serve.