AuthorSusan LeeCategoryChinese, Pasta & Noodles, Stir-FriesDifficultyIntermediatePrepare the Broth:
In a large pot, bring water to a boil. Add the beef shank and bone, boiling for 10 minutes to remove impurities. Drain and rinse the meat and bone under cold water.
Heat the vegetable oil in a clean pot over medium heat. Sauté the onion, garlic, and ginger until fragrant.
Add the blanched beef shank, bone, and 10 cups of fresh water. Bring to a boil, then reduce to a simmer.
Add the star anise, cinnamon stick, bay leaf, licorice root, fennel seeds, and Sichuan peppercorns. Simmer for 3-4 hours, skimming off any scum that forms on the surface.
Strain the broth, return it to the pot, and season with salt to taste.
Prepare the Noodles and Vegetables:
Cook the noodles according to package instructions until al dente. Drain and set aside.
Blanch the baby bok choy in boiling water until tender-crisp, about 1-2 minutes. Drain.
Assemble the Soup:
Slice the beef shank thinly.
Place a portion of noodles in each bowl. Top with slices of beef shank, bok choy, green onions, and cilantro.
Pour the hot broth over the noodles, ensuring that the ingredients are submerged.
Serve:
Offer chili oil on the side for those who prefer a spicy kick.
Serve hot and enjoy the depth of flavors in this traditional Lanzhou dish.
Ingredients
Directions
Prepare the Broth:
In a large pot, bring water to a boil. Add the beef shank and bone, boiling for 10 minutes to remove impurities. Drain and rinse the meat and bone under cold water.
Heat the vegetable oil in a clean pot over medium heat. Sauté the onion, garlic, and ginger until fragrant.
Add the blanched beef shank, bone, and 10 cups of fresh water. Bring to a boil, then reduce to a simmer.
Add the star anise, cinnamon stick, bay leaf, licorice root, fennel seeds, and Sichuan peppercorns. Simmer for 3-4 hours, skimming off any scum that forms on the surface.
Strain the broth, return it to the pot, and season with salt to taste.
Prepare the Noodles and Vegetables:
Cook the noodles according to package instructions until al dente. Drain and set aside.
Blanch the baby bok choy in boiling water until tender-crisp, about 1-2 minutes. Drain.
Assemble the Soup:
Slice the beef shank thinly.
Place a portion of noodles in each bowl. Top with slices of beef shank, bok choy, green onions, and cilantro.
Pour the hot broth over the noodles, ensuring that the ingredients are submerged.
Serve:
Offer chili oil on the side for those who prefer a spicy kick.
Serve hot and enjoy the depth of flavors in this traditional Lanzhou dish.