Taiwan beef noodle soup

Method

1. 1 Blanch the beef bones and beef shank for 8 minutes, then rinse each piece thoroughly to remove any foam.
2. 2 Simmer the ginger, spring onion roots, and wine over the lowest heat for 2 hours and 30 minutes, without letting it boil vigorously.
3. 3 The broth is clear and doesn't use soybean paste or soy sauce, so it's only seasoned with salt and white pepper.
4. 4 Skim off the foam every 15 minutes during the first hour; skipping this step will result in cloudy water and completely negate the meaning of qing dun.
5. 5 Cook the radishes in the broth for 20 minutes, then strain the broth through a cloth to make it clear.
6. 6 Boil the fresh noodles for 4 minutes, then arrange them in a bowl with sliced meat, pickled radish, blanched chrysanthemum greens, and green onions.

With an appliance

• Pressure cooker 2 hr

  Replace step 2: simmer under high pressure for 50 minutes, then release the pressure naturally; the water will be cloudier, so it needs to be filtered twice through a cloth.