Lanzhou Lamian

Rinse beef marrow bones and beef brisket thoroughly. Blanch the beef marrow bones and beef brisket in boiling water for 10 minutes to remove impurities, then drain and rinse again.

Place the blanched beef marrow bones and beef brisket in a large pot. Add 4000 grams of fresh water, ginger, whole scallions, star anise, Sichuan peppercorns, cinnamon stick, and bay leaves.

Bring the broth to a boil, then reduce heat to a very low simmer. Skim any foam that rises to the surface. Simmer for at least 3 hours, or until the beef brisket is very tender.