A comforting bowl of soup noodles with beef that melts in your mouth. Accompanied by the springiness of flour noodles and perfectly well-seasoned soup, this Taiwanese dish is perfect on rainy days to let you taste pure joy.
A comforting bowl of soup noodles with beef that melts in your mouth. Accompanied by the springiness of flour noodles and perfectly well-seasoned soup, this Taiwanese dish is perfect on rainy days to let you taste pure joy.
500g beef brisket (I used beef cheek), cut in chunked
1 onion, cut into wedges
1 tomato, cut in wedges
2 carrots, roll cut
5 sliced ginger
1 bulb garlic, halved
5 shallot, crushed
3 bay leaves
1/2 tbsp SzeChuan peppercorn
1 cinnamon stick
2 star anises
3 stalk spring onion, cut into sections
2 red chili, deseeded
Dried chili (optional)
Seasoning (to taste)
2 tbsp chili bean sauce (豆瓣酱)
2 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp sugar
2 tbsp hua tiao wine
Pepper
1/2 cup water
Garnishing
Coriander