Taiwanese beef noodle soup

Step 1: Put 2 ⅝ lb beef shank or shin, with tendon in a pot of cold water, bring to the boil and boil for 5 minutes. Drain and rinse the beef under warm water to remove the scum.

Step 2: Heat 2 tbsp vegetable oil in a large pot over a medium heat. Fry 1 ⅜ oz ginger, 6 cloves garlic and 4 spring onions for 2 minutes until fragrant, then stir in 2 tbsp chilli bean paste (doubanjiang) for 1 minute until the oil turns red.

Step 3: Add the beef and 2 tomatoes and stir for 3 minutes. Pour in ¼ cup Shaoxing rice wine (or extra stock) and let it bubble for 1 minute, then add ¼ cup light soy sauce, 2 tbsp dark soy sauce, ⅔ oz rock sugar or brown sugar, 3 star anise, 1 cinnamon stick, 1 tsp Sichuan peppercorns, 2 bay leaves and 10 ½ cups water.

Step 4: Bring to the boil, then simmer gently, partly covered, for 2½ hours until the beef and tendon are very tender when pierced. Skim fat from the surface as it rises. A common mistake is boiling it hard; the broth goes cloudy and the beef stringy.

Step 5: Strain out the spices and aromatics (keep the beef) and taste the broth; it should be well seasoned, as the noodles dilute it.

Step 6: Cook 1 ⅓ lb thick fresh wheat noodles in a separate pan of boiling water according to the packet, adding 10 ½ oz bok choy or other greens for the last minute. Drain and divide between big bowls.

Step 7: Ladle over the hot broth and beef. Top with 3 ½ oz pickled mustard greens (suan cai), 1 handful fresh coriander and 2 spring onions. Cool leftover broth within 2 hours; it keeps 3 days in the fridge and freezes well.