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Recipe details are AI-generated from the video and may contain errors — for reference only.
Thoroughly wash the knife, cutting board, and hands after cutting raw beef to avoid cross-contamination.
Rinse 1000g beef shank clean, then cut into thick, elongated pieces on a cutting board and set aside.
Watch out
Beef shrinks significantly when cooked
cut into large long pieces, otherwise they will become too small after stewing
Slice 1 piece of ginger into 4-5 slices; cut 1 onion in half and slice crosswise thinly; cut 2 green onions into long segments.
Watch out
Slice onions crosswise against the grain so they melt and break down easily into the soup broth during stewing.
Heat a Dutch oven over low heat, add 2 tbsp cooking oil until shimmering ripples appear. Add ginger slices, 10 garlic cloves, and green onion segments, sautéing until garlic and ginger turn light golden brown.
local_fire_departmentlow heatWatch out
Keep heat low while sautéing garlic
over-browning garlic will make the soup bitter
Turn heat to medium-high, add beef shank pieces and stir-fry to sear the surfaces until the meat turns opaque and lightly golden brown.
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Ensure sufficient heat to sear the meat exterior and lock in juices
watch out for oil splatters while stir-frying
Be careful of hot surfaces and juices when moving hot meat to prevent burns.
Transfer the seared beef chunks along with cooked ginger, garlic, and scallions to a bowl and set aside to clear space in the pot for onions.
Watch out
Hold the bowl securely when moving hot beef and aromatics to avoid scalds or spills.
Using the same pot with remaining rendered fat, sauté sliced onions until translucent. Pour in 95g soy sauce, then add 2 tbsp rock sugar, 2.5 tbsp spicy bean paste, 3 tbsp rice wine, 2 star anise, 2 bay leaves, and 2 tsp Sichuan peppercorns. Stir-fry until sauce bubbles and aromas release.
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Keep stirring continuously after adding bean paste and rock sugar to prevent scorching and bitterness.
Return reserved beef chunks and aromatics back into the pot, toss to coat evenly in sauce, then pour in 1200ml water until beef is just submerged.
local_fire_departmentmedium-high heatWatch out
Add water just enough to cover the beef
adding too much water dilutes the soup flavor
Use oven mitts when removing hot pot lid and lift away from your face to prevent steam burns.
Bring broth to a full boil over high heat, cover with lid, and lower heat to simmer for 60 minutes. Turn off heat and keep covered to steep for 20-30 minutes until beef shank is tender.
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Keep covered on lowest simmer
steeping off-heat afterward is essential for tender and flavorful beef
In a mixing bowl, combine 300g high gluten flour, 2g salt, and 160ml water using chopsticks into a shaggy dough. Knead by hand until smooth, oil the dough surface, cover, and rest for 1 hour.
Watch out
Coating dough with oil and resting it sealed improves gluten elasticity, crucial for smooth hand-stretching.
Lightly oil the work surface, flatten rested dough with hands, roll out into a thin sheet using a rolling pin, then slice into uniform long dough strips.
Watch out
Coat board with oil instead of dusting with dry flour to maintain clear noodle water and elasticity.
Gently hold both ends of each dough strip and stretch outward, slapping the middle against the table gently until reaching desired noodle thickness.
Watch out
If dough feels tight, rest it briefly before stretching further to prevent snapping.
Be careful of boiling water splashes and hot steam when scooping out cooked noodles.
Bring a pot of water to a simmer (small bubbles at bottom), drop in stretched noodles and cook ~3 minutes, adding cold water 1-2 times when boiling over. Drain and immediately submerge noodles into 500ml ice water.
local_fire_departmenthigh heatWatch out
Handmade noodles cook quickly (~3 mins)
shocking in ice water instantly stops cooking and locks in chewy texture
Drain chilled noodles and place into a serving bowl. Arrange thick tender beef shank chunks on top, ladle over rich hot beef broth, and top with chopped green onions before serving.
Watch out
Be careful when ladling scalding beef broth over noodles to avoid spills or burns.
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