Taiwanese Braised Beef Noodle Soup

Cut the Beef shank into large 5cm chunks. In a large pot, bring Water to a rolling boil. Add the Beef shank chunks and Beef bones along with 30g of the sliced Ginger and 30g of the white parts of Scallions. Blanch for 5-7 minutes, then drain and rinse the Beef shank and Beef bones thoroughly under cold running water to remove impurities.

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of cooking oil. Sauté the remaining sliced Ginger, the remaining white parts of Scallions, and the smashed Garlic until fragrant, about 2 minutes.

Add the Doubanjiang to the pot and stir-fry for 2-3 minutes until the oil turns reddish and the paste becomes very fragrant.