500 gr of beef shank
hot chili bean paste
dark soy sauce
soy sauce
sesame oil
garlic
ginger
green onions
tomatoes
star anise
shao xing rice wine
sugar
salt
pepper
dried flour noodles

Garnish

green onions
cilantro
bok choy, ching on tsai or spinach

(1) Try your best to separate the muscle fibers of the beef shank. Place in a pot of water and bring to boil to remove blood and impurities. Remove and set aside.

(2) Add oil to the pot and fry garlic and ginger to flavor the oil. Add the beef shank back into the pot and brown the meat. Then add hot chili bean paste, dark soy sauce, soy sauce, salt, white pepper, shao xing rice wine and sesame oil.

(3) Fill up the pot with water and add tomatoes, green onions and star anise. Bring to a boil and lower the heat to a simmer for1- 2 hours. After 2 hours, the meat will be tender - take it out and place it in the fridge. Cooling it will harden the meat and make it much easier for you to slice.

(4) Add salt/white pepper/sugar to your liking. When you're ready to eat, cut up the beef shank into 1/4" - 1/2" cuts and serve over noodles.