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Guilin Rice Noodles

groups4 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 50 minsscheduleTotal: 55 minsoutdoor_grillStewedlocal_fire_departmentMild
Allergens:warningSoywarningPeanuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total
01
Active Cooking
00:00:30
  • Add 1 tablespoon of cooking oil into the pot, add appropriate amounts of star anise, Sichuan peppercorns, cinnamon, and black cardamom, and stir-fry until fragrant
  • Add 0.5 cup of rock sugar and stir-fry until melted
  • Add 500g of beef, 1 cup of soy sauce, 0.5 cup of rice wine, 2 tablespoons of oyster sauce, 600 ml of water, and 2 slices of ginger
  • Cover the pot, simmer over medium-low heat for 45 minutes until the beef is flavorful and tender, and the sauce is reduced and thickened
local_fire_departmentSimmer on medium-low heat for 45 minutes
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Watch out

Keep the heat at medium-low, otherwise the water will dry up and the bottom will burn.

Ingredients:Cooking oil (1 tbsp)star aniseSichuan peppercinnamon stickBlack cardamomrock sugar (0.5 cup)fresh beef (500 g)soy sauce (1 cup)rice wine (0.5 cup)oyster sauce (2 tbsp)water (600 ml)ginger (2 piece)
Tools:wooden spatulasaucepan
02
Active Cooking
00:01:23
  • Soak 1 cup peanuts in warm water for 5 minutes and drain
  • Add 1 tbsp cooking oil to the pan, add drained peanuts, and stir-fry continuously over medium-high heat
  • Turn to low heat when the peanuts darken in color
  • Add 1 tsp rice wine and continue stir-frying until crispy
  • Transfer to a plate and toss with 0.5 tsp salt
local_fire_departmentMedium-high heat then switch to low heat
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Watch out

Stir-fry peanuts continuously, otherwise uneven heat distribution will cause the surface to burn while the inside remains raw.

Ingredients:Peanuts (1 cup)Cooking oil (1 tbsp)rice wine (1 tsp)Salt (0.5 tsp)
Tools:frying pancolander
03
Active Cooking
00:02:12
  • Shred 200g sour bamboo shoots, stir-fry in an oil-free wok until the moisture is completely evaporated
  • Add 1 tbsp cooking oil and 3 minced garlic cloves and continue stir-frying
  • Add 1 tbsp chili sauce and stir-fry continuously until fragrant and spicy
  • Add 1 tsp white sugar and 1 tbsp soy sauce to season, mix well, and remove from heat
local_fire_departmentStir-fry over medium heat
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Watch out

Do not add oil when dry-frying bamboo shoots initially, otherwise moisture cannot escape and they will taste sour and bitter.

Ingredients:sour bamboo shoots (200 g)Cooking oil (1 tbsp)Garlic (3 cloves)chili sauce (1 tbsp)white sugar (1 tsp)soy sauce (1 tbsp)
Tools:wooden spatulawok
04
Active Cooking
00:03:07
warningStay safe

Hot oil splatters easily; when putting the braised beef into hot oil, use tongs to hold it securely and stand to the side.

  • Put the braised 500g beef into hot oil and fry until both sides are golden brown
  • Do not fry too long, just until the surface is slightly colored, then remove and drain
local_fire_departmentFry over medium heat
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Watch out

Do not fry the beef too long, otherwise internal moisture will be lost and the meat will become dry and tough.

Ingredients:fresh beef (500 g)
Tools:kitchen tongssaucepan
05
Preparation
00:03:21
warningStay safe

When using a sharp knife to cut meat, fingers must be curved like a claw to hold the food securely and avoid cuts.

  • Place the fried 500g beef on a wooden cutting board
  • Slice the beef thinly with a kitchen knife and plate for later use
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Watch out

Cut the beef steadily with even thickness, otherwise the texture will be affected.

Ingredients:fresh beef
Tools:chef knifecutting board
06
Active Cooking
00:03:56
warningStay safe

Pork belly contains moisture and fat, so it splatters violently when fried; operate carefully and keep a safe distance.

  • Sprinkle 1 tbsp salt evenly over 400g pork belly slices
  • Put into the oil pot and stir-fry continuously over low heat
  • Fry until both sides are golden and crispy, remove, drain oil, and slice
local_fire_departmentFry slowly over low heat
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Watch out

Keep low heat and stir patiently when frying pork belly, otherwise high heat will char the surface instantly before internal fat renders.

Ingredients:pork belly (400 g)Salt (1 tbsp)
Tools:kitchen tongssaucepan
07
Active Cooking
00:04:35
  • Add 1 black cardamom, 3 bay leaves, and 2 licorice roots to the remaining oil from frying meat to release aroma
  • Pour in 1 bottle of master stock and bring to a boil over medium heat
  • Turn to low heat and simmer briefly to blend flavors
local_fire_departmentBoil on medium heat then switch to low heat
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Watch out

Control the heat after adding master stock

boiling too fast will evaporate water quickly and make it overly salty

Ingredients:Black cardamom (1 piece)bay leaves (3 piece)licorice root slices (2 piece)master stock sauce (1 bottle)
Tools:saucepan
08
Active Cooking
00:04:55
warningStay safe

Boiling water causes severe scalds easily; operate carefully when putting in or removing noodles to avoid splashing.

  • Put 300g rice noodles into boiling water
  • Boil for 5 minutes after water returns to a boil, until noodles are soft without hard cores, then remove
local_fire_departmentBoil over high heat
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Watch out

Use enough water when boiling rice noodles and stir occasionally after boiling to prevent sticking to the bottom.

Ingredients:Rice Noodles (300 g)
Tools:wok
09
Preparation
00:05:01
  • Place the cooked rice noodles into a bowl
  • Layer the sliced braised beef, crispy pork belly, stir-fried sour bamboo shoots, peanuts, and 2 tbsp scallions on top
  • Pour the prepared master stock over the noodles, mix well, and serve
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Watch out

Mix gently when pouring master stock before serving to avoid breaking the noodles.

Ingredients:scallion (2 tbsp)
Tools:bowlladle

groceryAll Ingredients

fresh beef500 g
pork belly400 g
Rice Noodles300 g
sour bamboo shoots200 g
Peanuts1 cup
rock sugar0.5 cup
soy sauce1 cup
rice wine0.5 cup
oyster sauce2 tbsp
water600 ml
ginger2 piece
star anise2 piece
Sichuan pepper1 tsp
cinnamon stick1 piece
Black cardamom1 piece
Cooking oil4 tbsp
Salt1 tbsp
Garlic3 cloves
chili sauce1 tbsp
white sugar1 tsp
bay leaves3 piece
licorice root slices2 piece
master stock sauce1 bottle
scallion2 tbsp

blenderAll Tools Needed

wooden spatulasaucepanfrying pancolanderwokkitchen tongschef knifecutting boardbowlladle