Ingredients:
3-4 pounds beef shank,ginger slices,a small piece of rock sugar, spice bag (for braising),soy saucea little bit,spicyfermented bean paste,4-6 tomatoes,redradish,white radish,beef bones，Spaghetti，lettuce,basil (holy basil), pickled mustard greens, chopped green onions, rawchilidiced, chili oil
Steps: 1.Wash the beef shank and cut it into pieces. Do not blanch; instead, mix with soy sauce, ginger slices, and cooking wine, add a little oil, and marinate for more than half a day.Whole or halved tomatoes,
redradishand white radish cut into large chunks. Cut the green onions into pieces and prepare some additional ginger slices.
2. Heat oil in a pan, fry the green onion and ginger slices until fragrant, then add the beef and stir-fry. Remove from heat when liquid (broth) is released; return to heat until nearly dry before setting aside to cool for at least three hours.
3. Boil high broth with the drained liquid, add the marinated beef along with the spice bag and rock sugar, then bring to a boil again. Cook on medium heat for about 30 minutes, then add tomatoes, red radish, white radish, continue cooking for another 60-90 minutes until the beef is tender.4. Season with additional salt if desired; do not add more water as the soup should be relatively thick. (Adjust when cooking with pasta).5. Cook noodles: Boil enough water in a pot, add uncooked Italiannoodles,a little oil, and salt according to package instructions until al dente.
6. In another small pan, combine the beef soup (adjust water as needed) with the cooked pasta and cook for portions of taste. Serve when satisfied.7. Tips:Serve according to personal preference, garnish with lettuce, basil, pickled mustard greens, chopped green onions, chili oil, and diced fresh chili before pouring over hot soup.
6. In a small pot, combine the beef broth (add water as needed) with the cooked pasta and simmer together according to serving portions. Taste test before serving.
Tips:
Serve according to personal preference, optionally adding fresh lettuce, basil, pickled vegetables, green onions, chili oil, and sliced fresh chili peppers, then pour over the hot broth.