Rinse all the spices with water and drain. Remove the stem and peel from the onion, wash, and chop into large pieces. Peel the carrot and cut into chunks. Remove the stem from the tomatoes, wash, and cut into wedges. Rinse the beef ribs and cut into pieces. Remove the stem from the green onions, wash, and mince. Wash the pickled mustard greens and mince.

Heat oil in a pan, add Sichuan peppercorns, and stir-fry over medium-low heat until fragrant. Remove the peppercorns, leaving the oil in the pan. Add ginger slices and star anise, stir-fry until fragrant. Add onion and stir-fry until caramelized. Add dried chili peppers, bay leaves, and spice packet, stir-fry well. Add carrot and stir-fry briefly, then remove the carrot. Add beef and stir-fry until fragrant. Add a pinch of salt and pepper, stir-fry briefly. Add sugar and soy sauce, stir-fry until colored. Add enough water to boil, then add ketchup, mix well for color and flavor. Boil on the stove for 10 minutes, then transfer to a rice cooker with two bowls of water in the outer pot. Cook and simmer twice, then add carrot and tomatoes, simmer until softened. The tomato braised beef is done.

Heat oil in a pan, add pickled mustard greens, and stir-fry briefly. Add chili pepper and stir-fry briefly. Add sugar and stir-fry until fragrant, then set aside.

Boil water in a pot, add bok choy stems, blanch for 10 seconds, then add bok choy leaves, blanch until cooked, and set aside. In boiling water, add 1 tablespoon salt, add ramen noodles, and cook for 10 minutes. Remove noodles and place in a bowl. Add blanched bok choy, beef broth, beef, carrot, 1 tablespoon pickled mustard greens, sprinkle with green onions, add cherry tomato and parsley for garnish. Enjoy! Delicious and flavorful, homemade is the best!