Lanzhou Niurou Mian

Rinse the Beef shank and Beef marrow bones thoroughly. Place them in a large pot, cover with cold water, bring to a boil, and blanch for 10 minutes to remove impurities. Drain and rinse the Beef shank and Beef marrow bones well under cold water.

Return the blanched Beef shank and Beef marrow bones to the clean pot. Add 4000g of fresh cold water. Add 100g of Ginger (sliced), 100g of Scallions (roughly chopped), Star anise, Sichuan peppercorns, and Dried chili peppers.

Bring the broth to a boil, then reduce heat to a very low simmer. Cover and cook for at least 3 hours, or until the Beef shank is tender but still holds its shape. Skim any foam or impurities from the surface periodically.