Sichuan Beef Noodle Soup

Another one of my all time favorites. Not difficult to make and some much better than most beef noodles out there. I caramelize some sugar in a little oil until lightly brown, thrown in many big chunks of garlic and ginger, then Sichuan bean paste (I use those from Pixian 郫縣豆瓣) is added. Briefly parboiled beef chunks (here I have rib meat 坑腩) are added to coat for a few second with some Sichuan peppercorns. Add hot water and simmer for a couple of hours until the beef is tender. Cook some pasta, season the soup with soy sauce and sesame oil, top with scallion and a fine bowl of noodle is made. Just have to make sure not to burn anything.