lo eats

• 5 lbs beef shank
• 1 lbs beef neck bones
• 2 lbs beef tendon
• 3 inch fresh ginger, peeled and smashed
• 5 each garlic cloves , peeled
• 1 each yellow onion, peeled
• 3 tablespoons Sichuan hot bean paste; dou ban jiang; chili bean paste
• 8 each whole star anise
• 3 1 1/2 inch cubes Chinese yellow rock sugar, about 3 ounces; or 3 tablespoons sugar (white or Chinese packed light brown sugar)
• 1 bunch green onions (onion tops), trimmed and use the white parts, smash
• 1 bunch cilantro stems
• 8 inches daikon, peel and cut into 1/3
• 1 tablespoon kosher salt
• ½ cup soy sauce
• ½ cup Chinese white wine
• ½ tablespoon Sichuan peppercorns
• 1 tablespoon dried tangerine skin
• tt freshly ground white pepper
• 2 lb eggless Chinese wheat noodles; Shandong la mien, Cook noodles according to package directions
• 3 each baby bok choy, each halved lengthwise and rinse

1. Bring large pot of water to boil over high heat. Add beef shank, neck bones, and beef tendons. Reduce heat. Simmer until beef is brown on outside. Drain and rinse beef under cold water. Wash pot.
2. Heat 1/4 cup oil in same pot over medium-high heat. Add ginger, garlic, onion, star anise, whole green onions, and chili bean paste. Saute for 1 minute.
3. Add 20 cups of water, 1/2 cup soy sauce, dried tangerine peels, 1 tablespoon salt, rock sugar, daikon, cilantro stems, Chinese white wine, Sichuan peppercorns, and beef.
4. Bring soup to a boil and reduce heat to medium-low. Gently simmer for 2.5 hours.
5. Remove meat and tendons and cut into 1 1/2 inch cubes.
6. Strain broth and add beef and tendons back to the strained broth. Discard the beef bones, daikon, etc.
7. Cook noodles according to package and drain well.
8. Divide noodles among large soup bowls. Add blanched bok choy. Ladle soup and meat over. Garnish with a drop of sesame oil, bean sprouts, chopped green onions and cilantro. Sprinkle with white pepper if desired.