Ingredients 配料

1 牛牛尾（约 1000g），切成 2cm 厚的碎片

 1 beef oxtail (around 1000g), cut into 2cm thick
pieces 250 克背骨
 250g back bones 250 克鸡骨
 250g chicken bones 500 克牛肉柄
 500g beef shank
 2 green onions
2 个洋葱
 1 thumb ginger, sliced 1 拇指姜，切片
 2 scallion whites 2 ion 白
 3L water 3L 水
 salt to taste
 Noodles for serving 盐味
Spices 面条服务
 2 star anise 香料
 1 small piece of Chinese cinnamon 2 星二角
 2 bay leaves
1 块小中国肉桂
 ¼ teaspoon Sichuan peppercorn (must)
 4 cloves 2 个海湾叶
 ¼ teaspoon whole cumin seeds ¼茶匙四川胡椒（必须）
 ⅛ teaspoon fennel seeds 4 丁香
 1 cardamom
 3 Amomum Cardamomum pods ¼茶匙全孜然种子
 1 dried chili pepper ⅛茶匙茴香籽
 1 Amomum tsaoko 1 豆蔻
Garnish and drizzle 3 um um 豆荚
 1 cup chopped coriander
1 干辣椒
 1 cup chopped garlic leek
 half of a daikon radish 1 Amomum tsaoko
 chili oil as needed 装饰和毛毛雨
1 杯切碎的香菜
Instructions 1 杯切碎的大蒜韭菜
Make the stock 一半的萝卜萝卜
1. Remove the blood waters: add all the bones and 辣椒油根据需要
meat in a large pot, pour in enough water to
说明
cover, add green onion and 4 slices of ginger and
then bring to a boiling. Transfer out and clean. 做股票
2. Soak all the spices with around ½ cup boiling hot 取出血水：将所有的骨头和肉放在一个大锅
water for 10 minutes and then wrap all of them 中，倒入足够的水覆盖，加入葱和 4 片姜，然
with a glaze bag and seal with cotton lines. 后煮沸。转出并清理。
3. Add all the bones and beef shank, scallion whites 将所有的香料浸泡在约 1/2 杯沸腾的热水中 10
and spiced wrapped in the glaze bag. Pour
around 2.5L to 3 L water (separately for high 分钟，然后用釉袋包裹所有香料，并用棉线密
pressure cooker and cast iron soup pot). Bring to 封。
boil and simmer for around 1.5 to 2 hours. Add 加入所有的骨头和牛肉柄，韭葱和香料包裹在
salt to taste.
釉袋中。倒入 2.5L 至 3L 水（分别用于高压锅
Cook and assemble noodles 和铸铁汤锅）。煮沸煮沸约 1.5 至 2 小时。加
1. Take out the beef shank and cut thinly. Cook
radish slices in broth for 2 minutes, set aside.
盐调味
2. Cook noodles as directed and then scoop enough
烹调和组装面条
beef stock to cover. Top with daikon slices, beef 取出牛肉柄，切碎。在汤中煮萝卜片 2 分钟，
shank slices, coriander, garlic leek (or green 放在一边。
onion) and chili oil. Serve hot! 按照指示煮面条，然后舀足够的牛肉面包覆
盖。顶部有 daikon 切片，牛肉片，香菜，大蒜
韭葱（或葱）和辣椒油。服务热
Pèiliào

1 niúniú wěi (yuē 1000g), qiè chéng 2cm hòu de suìpiàn

250 kè bèigǔ
250 kè jī gǔ
500 kè niúròu bǐng
2 gè yángcōng
1 mǔzhǐ jiāng, qiēpiàn
2 ion bái
3L shuǐ
yán wèi
miàntiáo fúwù
xiāngliào
2 xīng èr jiǎo
1 kuài xiǎo zhōngguó ròuguì
2 gè hǎiwān yè
¼ cháchí sìchuān hújiāo (bìxū)
4 dīngxiāng
¼ cháchí quán zī rán zhǒngzǐ
⅛ cháchí huíxiāng zǐ
1 dòukòu
3 um um dòujiá
1 gàn làjiāo
1 Amomum tsaoko
zhuāngshì hé máomaoyǔ
1 bēi qiē suì de xiāngcài
1 bēi qiē suì de dàsuàn jiǔcài
yībàn de luóbo luóbo
làjiāo yóu gēnjù xūyào
shuōmíng
zuò gǔpiào
qǔchū xiě shuǐ: Jiāng suǒyǒu de gǔtou hé ròu fàng zài yīgè dà guō zhōng, dào rù zúgòu de shuǐ fùgài, jiārù cōng hé 4 piàn
jiāng, ránhòu zhǔfèi. Zhuǎn chū bìng qīnglǐ.

Jiāng suǒyǒu de xiāngliào jìnpào zài yuē 1/2 bēi fèiténg de rè shuǐ zhōng 10 fēnzhōng, ránhòu yòng yòu dài bāoguǒ
suǒyǒu xiāngliào, bìngyòng miánxiàn mìfēng.

Jiārù suǒyǒu de gǔtou hé niúròu bǐng, jiǔ cōng hé xiāngliào bāoguǒ zài yòu dài zhōng. Dào rù 2.5L zhì 3L shuǐ (fēnbié
yòng yú gāoyāguō hé zhùtiě tāngguō). Zhǔfèi zhǔfèi yuē 1.5 Zhì 2 xiǎoshí. Jiā yán tiáowèi

pēngtiáo hé zǔzhuāng miàntiáo

qǔchū niúròu bǐng, qiē suì. Zài tāng zhōng zhǔ luóbo piàn 2 fēnzhōng, fàng zài yībiān.

Ànzhào zhǐshì zhǔ miàntiáo, ránhòu yǎo zúgòu de niúròu miànbāo fùgài. Dǐngbù yǒu daikon qiēpiàn, niúròu piàn,
xiāngcài, dàsuàn jiǔ cōng (huò cōng) hé làjiāo yóu. Fúwù rè!