Gold Medal Beef Noodle Soup-how to cook noodles in China

Ingredients:
• Beef brisket (1-2 pounds)
• Half of a large spring onion (scallion)
• 5 slices of ginger (2 for blanching beef)
• 7-8 pieces of rock sugar
• 4 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• Salt, to taste
• Chicken bouillon, to taste
• Several slices of white radish
• 3 bunches of Chinese mustard greens (choy sum)
• Various spices (as shown in the picture)
Instructions:
1. Prepare the ingredients.
2. Wash the beef brisket and cut it into chunks. Do not cut the beef too small because it will shrink by about 1/3 during cooking.
3. Soak the beef chunks in water for fifteen minutes to remove blood.
4. Fill a pot with cold water and add the beef chunks. Bring to a boil and cook for a while until a lot of scum floats to the surface.
5. Remove the beef chunks and rinse them with warm water.
6. Prepare the various spices as shown.
7. Use a disposable tea bag to package the spices.
8. Place the spices into a spice bag.
9. Seal the tea bag tightly.
10. Heat oil in a pot, add two star anise and rock sugar. Slowly melt the rock sugar, then add ginger slices and fry until fragrant. Next, add the spring onion segments and fry until golden.
11. Add the beef cubes and stir-fry evenly.
12. Add four tablespoons of Lee Kum Kee Premium Soy Sauce.
13. Add one tablespoon of Lee Kum Kee dark soy sauce and continue to stir-fry.
14. Add salt to taste.
15. At this point, add salt and warm water to cover the beef.
16. Add white radish to reduce greasiness and remove any fishy smell.
17. Add the spice bag.
18. Then add the spice bag, white radish slices, and transfer everything to a pressure cooker. Bring to a boil over high heat.
19. After reaching pressure, simmer over medium heat for about 20 minutes.
20. The amount of warm water should be four to five times the volume of the beef. Open flame cooking can cause water to evaporate quickly, so adjust accordingly for electric pressure cookers. A generous amount of beef broth is essential for tasty beef noodles, especially enjoyable in winter. When it boils, add chicken bouillon to taste, although this is optional.
21. Remove the spices.
22. Wash the Chinese mustard greens, drain, and cut in half.
23. Blanch the Chinese mustard greens briefly in boiling water, then immediately immerse them in cold water to keep the leaves vibrant green.
24. Cook the noodles separately.
25. Use thick hand-pulled noodles for the best texture with beef noodle soup. Add a little salt to the water when cooking the noodles to prevent sticking.
26. Serve the noodles with beef cubes and beef broth, along with Chinese mustard greens.
27. Enjoy the delightful aroma of this soup!
Tips:
1. Choose beef brisket for the best flavor. Beef brisket comes from the front belly and rib area of the cow, with tender meat, marbling, and fat.
2. Adding white radish helps remove excess fat and fishy smell, keeping the soup refreshing.
3. Simmer the beef for about 25 minutes; overcooking will make it too soft.
4. Use hot water when simmering beef to quickly seal the surface proteins and preserve the meat's flavor.
5. Add enough water at once during cooking. Adding water later can affect the taste of the broth.