Spicy Beef Noodles

Cut the Beef shank into 3-4 cm cubes. Bring a large pot of water to a boil, add the Beef shank, and blanch for 5 minutes to remove impurities. Drain and rinse the Beef shank cubes under cold water.

Heat Vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced Ginger, smashed Garlic, and white parts of the Scallions. Stir-fry until fragrant, about 2 minutes.

Add the Sichuan doubanjiang, Dried red chilies, Sichuan peppercorns, Star anise, Cinnamon stick, and Bay leaves to the pot. Stir-fry for 3-4 minutes until the Sichuan doubanjiang oil turns red and the aromatics are very fragrant.