紅燒牛肉麵 
Cooking Instructions
- 1
Cut the beef short ribs into sections and the beef shank into thick slices. Soak in cold water to remove blood. Cut the water spinach into large sections. Cut the white part of the green onions into sections, and slice 1 green onion into flowers, tying the other 3 into knots. Halve the onion and roast it. Smash the ginger.
- 2
In a pot, heat sesame oil and sear the beef on both sides until half-cooked. Add garlic, ginger, and the white parts of the green onions. Stir-fry, then add soy sauce, oyster sauce, rice wine, ketchup, white pepper, spicy bean paste, spicy fermented tofu, black vinegar, hot water, green onion tops, onion, and the spice packet.
- 3
Bring to a boil and skim off any foam. Cover and simmer on low heat for 40 minutes. Uncover, remove the green onions, onion, garlic, and ginger. Turn off the heat and cover again to let it sit for 20 minutes.
- 4
Cook the noodles and place them in a bowl. Add the water spinach, then the beef and broth. Garnish with green onion flowers, and it's ready to serve.
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