Beef brisket noodle soup

Sear 1000 g beef brisket in 30 g cooking oil until browned on all sides.

Add 30 g garlic, 60 g ginger, and white parts of 100 g scallions to the pot and stir-fry for 15 seconds until fragrant.

Add 60 g soy sauce, 20 g dark soy sauce, 50 g Shaoxing wine, 30 g fermented bean curd, 3 g five-spice powder, 2 g pepper powder, 30 g rock sugar, 5 g cinnamon stick, 8 g star anise, and 3 g tangerine peel.