Ingredients:
Beef shank500 grams, beef tendon 1000 grams,SmallNapa cabbage70 grams,Instant noodles120 grams, A. Beef tallow 50 grams, green onions 60 grams, garlic cloves 60 grams, aged ginger slices 20 grams,Rib spices20 grains, Sichuan pepper 20 grains, B. Doubanjiang (fermented broad bean and chili paste) 120 grams,Star anise12 pieces, cinnamon 12 pieces, licorice 2 pieces, rock sugar 70 grams, rice wine 150 cc, CSoysauce150 cc, beefBroth5000 cc, salt 18 gramsSteps:1. First, blanch the beef shank and beef tendon in boiling water, then remove and let them cool before cutting into pieces.2. Heat a wok, first stir-fry the spices A until fragrant, then add B and stir-fry until the sauce boils slightly, adding the marinated beef from step 1 and stir-frying to infuse flavor.3. Transfer all ingredients from step 2 into an electric pressure cooker, add spice C, cover the lid, and cook until boiling before switching to low heat for about 20-25 minutes, then turn off the heat.4. Blanch the noodles and Napa cabbage in boiling water until cooked, remove with a strainer, place in bowls, and pour over all the soup from step 3.5000cc, salt 18 grams
1. Boil the beef shank and beef brisket first, then remove and let cool slightly before cutting into pieces for later use.
2. Heat a wok, stir-fry the spices A until fragrant, then add B and stir-fry until the sauce starts to boil, adding step 1's beef shank and beef brisket, stir-fry until well seasoned.
3. Transfer all ingredients from step 2 into a pressure cooker, add spice C, cover and cook until boiling, then reduce heat and simmer for about 20-25 minutes before turning off the heat.
4. Blanch the noodles and Chinese cabbage in boiling water until cooked, remove and place in bowls, then add all the broth from step 3.