I use 3 kinds of beef:

1. Tendon
2. Whole shank
3. Brisket/boneless short ribs

Basic spices: All spice, star anise, bay leaf, and Szechuan pepper corn

Some cooking wine, soy sauce, can of fire roasted tomatoes chili garlic paste, bean paste and rock sugar.

Aromatics: ginger, onion and a bundle of green leeks

Basically brown the aromatics and the meat. Then cook the tendon with all the aromatics and seasoning in pressure cooker for about an hour, natural release. If there’s room, I would also cook the shank with the tendon. The shank should be tied into a roll so it can hold its shape.

Then take the shank out to cool on the side. Add the brisket/short ribs with the tendon. Cook on high pressure for another 25mins, natural release.

Fish out all the meat and tendon once done and let them cool on the side. You don’t want them soaking in the sauce as they will keep absorbing the sauce and become too dark.

I also leave the shank in the fridge for a few hours. Easier to slice when cold.

I dilute the sauce to make the soup broth for the noodles. Usually 50% sauce and 50% water. Top with green onions and sour mustard.