Sichuan Beef Noodles

Ingredients:

500g diced shin of beef

12 small shallots, peeled, left whole 

100ml shao shin rice wine

2 tbs dark soy sauce

1 tsp rock sugar

1 cassia bark stick

2 star anise

4 cloves

2 bay leaves

5 Sichuan peppercorns

3 -5 dried long red chillies

1 tbs Chinese chilli bean paste

500ml water

Fresh noodles

Beansprouts

Spring onion, sliced at an angle

Extra chopped fresh chillies

Fry the shallots until nicely coloured, add to a sturdy slow cooking pot. Fry the diced beef in the same pan until nicely coloured, too. Add to the pot. Add all the other ingredients and bring to a simmer. Simmer gently for 1 1/2 hours or until the beef is fork tender. 

Heat the noodles over steam or microwave quickly just to warm them up. Place into a bowl and sprinkle over some beansprouts. Ladle over the beef and broth and garnish with spring onion and extra chillies. 

Enjoy this warming, unctuous hug in a bowl. Be happy!