Lanzhou Beef Noodle Soup with Tendon (兰州牛肉面)

1. In a pot, combine beef tendon and brisket with ginger, spring onion, and cold water. Bring to a boil, then discard the water to remove scum.
2. Add fresh water, soy sauce, Shaoxing wine, star anise, dried chilli, and garlic. Simmer gently for 2–3 hours until tendon is soft.
3. Remove meat and tendon, strain broth, and season to taste with salt and a pinch of sugar.
4. Cook noodles according to packet instructions. Blanch bok choy (optional).
5. Slice beef and tendon. Assemble bowls with noodles, meat, hot broth, bok choy, spring onion, and chilli oil.

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