Lanzhou beef noodle soup

Method

1. 1 Blanch beef bones and beef shank in boiling water for 5 minutes, then rinse off the foam.
2. 2 Simmer the bones with ginger, cinnamon, star anise, cardamom, and bay leaves for 2 hours, skimming off the foam frequently.
3. 3 Remove the beef shank from the pot after 90 minutes, let it cool, then slice it thinly.
4. 4 Add the sliced white radish to the pot and cook for another 20 minutes, seasoning with salt to make the broth clear and sweet.
5. 5 Make chili oil by pouring hot oil over chili powder, then boil fresh noodles for 3 minutes.
6. 6 Arrange the noodles in a bowl, pour in the broth, add the beef and radish, sprinkle with chopped scallions and cilantro, and a spoonful of chili oil.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 2: cook the bones and beef shank under high pressure for 45 minutes, then let it rest naturally for 15 minutes; this reduces the cooking time by over an hour, resulting in a richer broth and tender meat without the need to skim off the foam. The radishes in step 4 should still be cooked with the lid open for 12 minutes.