Sichuan Beef Noodles Soup- How to Make Spicy Noodles with Bold Flavor

tasteasianfood.com

Paul Burn

subheading: Ingredients A:

1kg beef brisket

4 slices ginger

1 stalk green onion, cut into sections

1 tbsp Shaoxing wine

subheading: Ingredients B:

1 thumb-size ginger, cut into thick slices

1 stalk of green onion (white section only, cut into sections)

5 dried chili

2 star anise

1 cinnamon stick (about 5cm)

4 cloves

1 tsp fennel seeds

subheading: Ingredients C:

2 tsp dark soy sauce

1 tbsp Shaoxing wine

Sufficient water to stew the beef

subheading: Ingredients D:

2 tbsp Sichuan hotpot soup base

1 tbsp chili bean paste

1 tsp Sichuan chili l oil

1 tbsp light soy sauce

Noodles of your choice

Note: Ingredients may have been altered from the original.

Directions at tasteasianfood.com

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