Main ingredients:
Beef shank400 grams, 200 grams of pickled mustard greens,rice noodlesas needed;
Seasonings:
Star anise1 piece, a small cinnamon bark stick, 1 piece of aromatic leaf, fresh ginger1 chunk, 2 garlic cloves, 1 scallion section, Sichuanbean paste 1 tablespoon, 5 pickled chili peppers,soy sauce1 tablespoon, cooking wine 1 tablespoon, about 10 grams of rock sugar, salt as needed;Method:Prepare all the ingredients.
1. Wash the beef shank and cut it into large pieces.
2. Put the beef shank in a pot with an appropriate amount of water, and bring to a boil on high heat for about one minute.
3. Remove the beef shank from the pot, wash off the surface blood and foam, and drain before using.
4. Put the treated beef shank into a pressure cooker, add approximately 2200 milliliters of water, and add ginger (crushed), garlic, scallion, star anise, cinnamon bark, and aromatic leaf.5～8. Add cooking wine, soy sauce, rock sugar, salt.9. Close the pressure cooker lid and cook over high heat until it reaches pressure, then switch to low heat for about 40 minutes. Once the pressure drops, open the lid and proceed.
10. Wash the pickled mustard greens, squeeze out excess water, and cut them into strips.Sichuan bean pasteis chopped finely.
11. Heat oil in a pan and add the Sichuan bean paste and small chili peppers, stir-fry until red oil is released.
12. Add the pickled mustard greens, stir-fry for about 2 minutes to dry out some of the moisture.
13. Pour the cooked beef shank with its broth into the pickled mustard greens, bring it to a boil again and cook for one or two more minutes before using.
14. In another pot, add an appropriate amount of water and add noodles, cooking until they are about 80% done.15. Remove the noodles from the pot, place them in the beef shank pickled mustard greens broth, and let it cook for about half a minute before serving.
Tips:
1. Using a pressure cooker can save some time; if using an ordinary pot, it may take over one and a half hours to ensure that the beef shank is tender and not too hard to bite.
2. Add more water when cooking the beef shank so there will be enough soup to cook the noodles.
3. If you don't have small chili peppers, they can be omitted.
Remove the noodles and place them in the beef brisket and pickled mustard greens soup.

Warm reminder:
1. Using a pressure cooker to cook the beef brisket can save some time; if using a regular pot, it will take over one and a half hours, and you need to keep cooking until the beef brisket is soft and tender. Hard beef brisket won't be easy to bite.
2. When boiling the beef brisket, add more water so there's enough soup to cook the noodles.
3. If no small pickled peppers are available, they can be omitted.