Nio Rou Mian

This has got to be one of my favourite soups.

Looks like this

You will need a large pot > 7L, and a fry pan.

Take 1.5 kg of chuck steak (stewing steak). Cut it into 1 square inch pieces.
Brown the outside in the fry pan and set it aside.

In the large pot add the following.

1 Stock cube chicken or vegetable stock
1 Stock cube beef stock.
1 large nodule of ginger (sliced)
2 table spoons of Chili Paste in Soya bean oil.
1 tsp sesame oil
A hand full of sliced spring onions (you can substitute with onion)
1/2 a bulb (several cloves) of sliced garlic
1 4x4cm section of dried tangerine peel (substitute with any citrus skin)
5 star anise*
1 large cinnamon stick*
2 tsp of brown sugar
1/2 cup of dark soy
1/2 cup of light soy
1 tsp of ground black pepper
1 Tbsp white rice wine vinegar
3/4 cup of Szechuan pepper, aka - Ma huājiāo, aka peppertree pricklyash*
1 Tbsp of chili oil
2 Tbsp of dried chili flakes
The seared 1.5 kg of chuck steak from above.

Fill with water to 7L mark.
Simmer for 5 or more hours.

You will know its ready when the previously tough steak falls to pieces in your mouth. The soup tastes best on Day 3 when the flavours have had time to mix.

For eating I add the following directly to the serving bowl.
Some lightly steamed Chinese broccoli
A sprig of coriander (cilantro)
Some Udon noodles (previously boiled for 3-5 min)