Lanzhou Beef Noodles

Place the Beef shank in a large pot and cover with cold water. Bring to a rolling boil, then drain and rinse the Beef shank thoroughly under cold water to remove impurities.

Return the rinsed Beef shank to the clean pot. Add the sliced Fresh ginger, tied Green scallions, Star anise, Cinnamon stick, Bay leaves, Sichuan peppercorns, and Dried chilies. Pour in approximately 4000 grams of fresh cold water, ensuring the Beef shank is fully submerged.

Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours. Skim any foam or impurities that rise to the surface during the first hour of simmering.