Ingredients
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250g beef
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200g ramen
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1/2 daikon
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scallionsstrips
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ginger slices
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minced garlic
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coriander
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cinnamon
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amomum tsao-ko
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nutmeg
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aniseed
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clove
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dried red chiles
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white pepper
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rock sugar
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sesame oil
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chili oil
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Sichuan pepper powder
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chicken powder
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salt
Directions
Kitchen Tips
Steps
|
1
Done
5 minutes
|
Wash beef and remove blood. Cut into large pieces. Wash and slice white daikon. |
|
2
Done
10 minutes
|
Add water and beef to a pot. Bring to a boil, then use low heat to stew for 8 minutes and skim the foam on the top. Turn over beef occasionally. |
|
3
Done
45 minutes
|
Put cinnamon, Amomum Tsao-ko, nutmeg, aniseed, cloves, dried red chili and while pepper into a spice bag. Put the spice bag, chopped scallion strips, and ginger slice into the pot. Continue to boil for 40 minutes. |
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4
Done
10 minutes
|
Season with salt and cook for another 10 minutes. Turn off heat and remove beef from the soup. Cut beef into slices. Set aside. |
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5
Done
5 minutes
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Add water to a pot. Pour into the beef soup. The ratio of beef soup and water should be 1:1. Add daikon slice and season with Sichuan pepper powder, chicken powder, and salt. Bring to a boil. Sprinkle with sesame oil. |
|
6
Done
10 minutes
|
Add water to another pot. Bring to a boil and blanch ramen noodle until cooked. Remove ramen to a bowl. Pour into the daikon-beef soup. Add sliced beef and sprinkle with minced coriander and garlic. Top with a little chili oil before serving. |
