Mianyang Rice Noodles (Mianyang Mi Fen)

Ingredients

• 600g beef shin or brisket, in one piece
• 300g beef bones
• 2 litres water
• 40g ginger, sliced
• 4 spring onions, whole
• 3 tbsp Pixian chilli bean paste, chopped
• 20g dried chillies
• 1 tbsp whole Sichuan pepper
• 2 star anise
• 1 piece cassia bark
• 1 tsp fennel seeds
• 2 black cardamom pods, cracked
• 3 tbsp rapeseed oil
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp fine salt
• 500g very fine dried rice vermicelli
• 100g soy bean sprouts
• 3 tbsp ya cai, chopped
• 3 spring onions, finely sliced
• 1 small bunch coriander

Before you cook

• Soak the rice vermicelli in cold water for 2 hours, until soft and white, then drain it.
• Soak the beef and bones in cold water for 30 minutes, then drain them.
• Tie the star anise, cassia bark, fennel seeds, black cardamom and half the whole Sichuan pepper into a muslin bag.

Steps

1. Put the beef and bones in a pot, cover them with cold water and bring it to the boil.
2. Boil hard for 3 minutes, skimming the foam, then drain and rinse everything.
3. Heat the oil in the cleaned pot over medium heat.
4. Fry the ginger, dried chillies and the rest of the whole Sichuan pepper for 1 minute.
5. Stir in the chilli bean paste and cook for 3 minutes, until the oil runs deep red.
6. Return the beef and bones to the pot with the spice bag, whole spring onions and Shaoxing wine.
7. Pour in the 2 litres of water and bring it to the boil.
8. Turn the heat down and simmer gently for 2 hours, until the beef gives easily to a skewer.
9. Lift out the beef and set it aside to cool a little.
10. Strain the broth and season it with the light soy sauce and salt.
11. Slice the cooled beef thinly across the grain.
12. Return the broth to the pan and hold it at a steady simmer.
13. Bring a separate pan of water to a rolling boil.
14. Put a quarter of the soaked vermicelli into a long-handled strainer and lower it into the boiling water.
15. Count to eight, lift the strainer out and shake it hard.
16. Tip the noodles into a warm bowl and repeat for the other three portions.
17. Blanch the bean sprouts for 30 seconds and divide them over the noodles.
18. Ladle the hot red broth over each bowl until the noodles float.
19. Lay the sliced beef on top and add the chopped ya cai.
20. Finish with the spring onions and coriander and serve immediately.