1hr 30min · 2 servings Ingredients • 1 lb beef shank • 2 scallions • 6 pieces of ginger • 1 tbsp fennel seeds • 1 tbsp sichuan peppercorn • 1 cinnamon stick • 2 bay leaves • 2 star anise • 1 black cardamom pod • 2 sticks of licorice • 2 garlic cloves, smashed • 1 large tomato, chopped or ½ pack of cherry tomatoes, chopped • ½ onion • 1 tbsp fermented chili bean paste • 1 tbsp sugar • 1 tbsp soy sauce (+1 more if you don’t have dark soy sauce) • 1 tbsp dark soy sauce • 1 tbsp Shaoxing wine • 2 thai chilis (optional but great for extra spice) • 3-4 pieces of yu choy • 8 oz of fresh wheat noodles Equipment: • Strainer • 2 pots (1 for beef and 1 for cooking noodles) • Spice bag Instructions: • Cut beef shank into 1 inch cubes • Add to a pot of bo