Ingredients:Beef shanks500 grams,Hand-pulled noodlesAn appropriate amount of seasonings:, ginger, garlic, large spices, bay leaves, cinnamon, dried chili peppers,Sichuan red bean paste for hot pot baseCooking method:1. Cut the beef shanks into pieces2. Place the beef in cold water and slowly heat until it boils. After blanching, remove the beef.3. Hand-pulled noodles are in appropriate amount，4. Prepare the seasonings5. Put cool water into a pressure cooker, add the blanched beef, along with, ginger, bay leaves, and large spices, cook for 20 minutes until the beef is well done.
6. Heat an appropriate amount of oil in a wok, stir-fry the Sichuan red bean paste until it produces red oil, then add chopped, minced ginger, and garlic slices to fry until fragrant
7. Add an appropriate amount of water, and put a piece of hot pot base into the mixture.
8. Cook the hand-pulled noodles until done.
9. Serve the cooked noodles in a large bowl with the soup.
4 Seasonings are ready.
5 Place the pressure cooker with cold water, add braised beef brisket, and put in,,, and press for 20 minutes toBeefbe fully cooked.
6 Heat a wok with appropriate oil, stir-fry doubanjiang until red oil appears, then add scallions, ginger, and garlic to sauté.
7 Add an appropriate amount of water, and put in one piece of hotpot base sauce.
8 Cook the hand-pulled noodles until done.