Guilin rice noodles

1. Prepare the pork bones by blanching them. Place pork bones in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the pork bones thoroughly under cold water to remove impurities.

2. Make the broth. Return the rinsed pork bones to the clean pot. Add 3000g water, star anise, 50g of sliced ginger, and 50g of scallions (cut into large pieces). Bring to a boil, then reduce heat to a gentle simmer. Add 50g Shaoxing wine, salt, and rock sugar. Cover and simmer for at least 2 hours, or up to 3 hours, skimming any foam that rises. Strain the broth and discard solids. Keep the clear broth warm.

3. Marinate the beef. In a bowl, combine the thinly sliced beef sirloin with light soy sauce, dark soy sauce, 15g Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well and let marinate for at least 15 minutes.