Sichuan Style Braised Beef Noodle Soup

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 thoroughly under cold Water.

Slice the Ginger, smash the Garlic cloves, and chop half of the Scallions into 5 cm segments. Reserve the remaining Scallions and Cilantro for garnish.

Heat the Rapeseed oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced Ginger, smashed Garlic, and chopped Scallions, and stir-fry until fragrant, about 2 minutes.