Beef Noodle Soup (牛肉麵)

In a large pot, cover the blanched beef (907 g) and bones (454 g) with fresh water. Add onion (1 large), garlic (4 cloves), ginger (2 inch pieces), star anise (2), cinnamon (1), and bay leaves (3 leaves).

Bring to a boil, then simmer covered for 2 hours, skimming occasionally.

Remove beef chunks (907 g) from broth and set aside. Strain the broth and return to the pot.

In a separate pan, combine the braising sauce ingredients: soy sauce (59 mL), dark soy sauce (2 Tbsp), Shaoxing wine (2 Tbsp), rock sugar (1 Tbsp), doubanjiang (2 Tbsp), and five-spice powder (1 tsp).

Add beef chunks (907 g) to the sauce and braise for 1-2 hours until tender.

Add the braised beef (907 g) and sauce back to the strained broth.

Cook noodles (454 g) according to package directions, then drain.

Blanch bok choy (140 g) in boiling water for 1-2 minutes.

Divide cooked noodles (454 g) among serving bowls. Top with braised beef chunks (907 g). Ladle hot broth over noodles and beef.

Add blanched bok choy (140 g) and pickled mustard greens. Garnish with sliced green onions (4).

Serve with chili oil on the side.