Here was my first attempt at Taiwanese Beef Noodle soup. Recipe courtesy of R.
First, I pan fried all the seasonings.
Then, added in the beef shank from our local butcher.
Here is the finished product. I served it for lunch on Sunday (Taiwanese Father’s Day) for R and I and J and M (Taiwanese restaurant owners). I ate mine with egg noodles (the yellow colored ones) and everyone else had the white noodles. The kick from the peppercorns and dried chilis was delightful. Noone died, so I give myself an A-.
Here are my recipe notes from R:
oil, star anise (11), dried chilies (12), peppercorns (small tablespoon), Chinese bark (2 pieces), salt (10 turns of the salt grinder), 4 scallions (break into 3rds by hand)–fry all this together, low heat
cut shank meat. cook in boiling water for about 3-5 minutes.
add meat to seasoning mixture. cook all on high heat until meat almost cooked (~5-7 minutes).
put meat and mixture into big pot with water and cook on high heat.
add 1 Corell-sized bowl of soy sauce and 1/2 the amount of rice wine.
add 1/4 c sugar
skim off the yucky stuff as it cooks. after soup boils, reduce heat to low-ish and continue to simmer for about 1 to 1.5 hours, or until meat is super tender.
taste broth before serving with noodles. if not salty enough, can add salt or soy sauce.
serve with preserved mustard greens and/or hot peppers/relish.
notes: added scallions (chopped up with knife) on top of noodle soup as garnish, but didn’t really like “raw” taste of scallions with this soup. next time will probably follow recipe and cook scallions. may add very small amount of really finely chopped green onions as garnish (b/c it is very pretty).
seasonings and amounts listed make a mild to medium hot broth. may want to decrease chilies and/or peppercorns (ma la) for guests who don’t eat spicy food.
made enough for 4 generous bowls, plus leftovers for 3 more servings.