Hot and Sour Soup
Ingredients: beef shank, star anise, Sichuan peppercorn, white peppercorn, ginger · 180 min cook time · 350kcal · ₩25,800
Ingredients
500grams beef shank, 2pieces star anise, 0.5teaspoon Sichuan peppercorn, 1teaspoon white peppercorn, 2inch knob ginger, 1sprig scallion, 2tablespoons liaojiu a.k.a. Shaoxing wine, 5grams mu’er or wood ear mushrooms, 20grams huanghuacai dried day lilies, 5grams dried shiitake mushrooms, 50grams sweet potato noodles, 250grams silken tofu (firm sort), 50grams Qianzhang (soy tofu sheets), 50grams fried seitan puffs, 0.25teaspoon dark soy sauce, 1teaspoon light soy sauce, 0.5teaspoon salt, 0.25teaspoon sugar, 2tablespoons water, 1.5tablespoons starch (preferably potato starch), 1teaspoon white pepper powder, 1tablespoon Zhenjiang vinegar a.k.a. xiangcu, 1handful cilantro, 0.5teaspoon toasted sesame oil
Instructions
1. Soak 500 grams of beef shank in cool water for at least one hour to draw out myoglobin for a cleaner tasting soup.
2. Transfer the beef to a pot. Add two star anise, a half teaspoon Sichuan peppercorn, one teaspoon of white peppercorn, a two inch knob of ginger, one sprig of scallion tied in a knot, and about two tablespoons of liaojiu a.k.a. Shaoxing wine.
3. Fill the pot with water until the beef is completely submerged. Cover and bring to a boil over high heat.
4. Once boiling, reduce the flame to the lowest heat, cover, and simmer for at least two hours.
5. While the broth simmers, prep dried ingredients: soak five grams mu’er or wood ear mushrooms, twenty grams huanghuacai dried day lilies, and five grams dried shiitake mushrooms in cool water. Also soak sweet potato noodles for about two hours.
6. After two hours, the beef should be tender. Shut off the heat and let it cool for about twenty minutes until it's cool enough to handle.
7. Transfer the beef to a cutting board. Shred it by first slicing into chunks, then pulling those apart into strings.
8. Cut 250 grams of firm silken tofu into half centimeter sheets, then into half centimeter slivers.
9. Fold 50 grams of Qianzhang (soy tofu sheets) twice hot dog style and once in the other direction, then slice into half centimeter slivers.
10. Prep the soaked ingredients: slice day lilies into one inch pieces, remove stems from shiitake mushrooms and julienne them, cut sweet potato noodles to the same size as the day lily, and give mu’er a couple rough chops.
11. For one serving, add a quarter of the mushrooms, daylilies, and sweet potato noodles to a pot. Top with 350 milliliters of beef broth.
12. Set the flame to medium-high. Season with a quarter teaspoon dark soy sauce, one teaspoon light soy sauce, a half teaspoon salt, and a quarter teaspoon of sugar. Mix well.
13. Once it boils, add a quarter of the silken tofu.
14. Thicken with a slurry of two tablespoons water mixed with one and a half tablespoons of starch (preferably potato starch). Let it simmer for about 30 seconds or until thickened to your liking.
15. Add one teaspoon of white pepper powder and mix thoroughly to ensure no clumps.
16. Add one tablespoon of Zhenjiang vinegar. Give it a brief mix.
17. Top with some shredded beef, some torn fried seitan puffs (or Youtiao), and a handful of chopped cilantro.
18. Drizzle in about a half teaspoon of toasted sesame oil and serve.
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