琪琪的小廚世界: 台湾牛肉面 Taiwanese Beef Noodles

1. for Beef bone (leg), boil first in hot water for 3 min. and get rid of hot water, should be cooked with no more blood.

2. make beef bone broth by put the once cooked bone in water, add 花椒 Chinese hot pepper corn) and ginger, then cook in slow fire for 5-6 hours.( to the point when the bone marrow turn to beef oil)

3. Hot pepper Paste: make oil either use beef fat (牛脆哨) or better/oil, filtered, cut off ginger and green onions, put them in oil by order, add pepper corn, add hot or regular bean paste, now we have red oil. use this oil to cook two type of pepper powders (fine and flake)

4. cut beef shank and beef tendon in chucks, then cook them in fry pan with no oil, cut enough ginger and green onions, cook in oil, add sugar, then soy sauce and then water. put everything in the pressure cooker and add the marinated spice pack. add hot pepper too for more flavor.

5. sour cabbage: soak it in water for 5-6 min., then slice/then dice it. cut off/mince some garlic. put hot pepper (fresh or dry) in first, stir fry the diced sour cabbages first then add garlic.

6. cook the noodles in boiling hot water with salt.

7. toppings: diced celery, diced garlic roots (蒜苗）

for presentation, put half of the bone marrow broth and half of the brown broth from cooked beef, add noodles, top with the green diced toppings, put the different types of beef in (can also instantly boil some bogogi or hot pot beef), add the sour cabbage. add the hot pepper paste right before serving.