Spicy Szechuan beef soup (Mala Xiao Mian)
This is one of my all-time favourite dishes. I am excited just writing those lines. Around 10 years ago, I did not know much about Asian cuisine. I was finishing a finance internship in Paris, and we...
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Kitchen towel
- Stove
- Pot
- Ladle
- Slotted spoon
- Spoon
- Serving bowl
Ingredients
- 1,5 kilogram Mix of beef chuck and Silverside/topside beef
- 1 thumb long piece of ginger
- 4 garlic cloves
- 1 leek
- 3 liters water
- 150 milliliters light soy sauce
- 100 milliliters Shaoxing rice wine
- 5 tablespoons doubanjiang
- 1 tablespoon Szechuan peppercorns
- 5 star anise
- 1 teaspoon fennel seeds
- 4 allspice berries
- 1 black cardamom pod
- 2 bay leaves
- 2 tablespoons brown sugar
- 2-3 tablespoons neutral oil
- 3 baby pak chois
- 700 grams fresh noodles
- 7 tablespoons Suì mǐ yá cài
- 7 tablespoons light soy sauce
- 7 tablespoons chili oil
- 7 teaspoons Chankiang black rice vinegar
- 7 teaspoons sesame oil
- 7 pinches msg
- 7 pinches ground Szechuan pepper
- 1/2 bunch of cilantro
- 5 green onions
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