Beef (moderate amount)
Smoked dry bamboo shoots (moderate amount)
Star anise: 2 pieces Bay leaves: appropriate amount Cinnamon stick: 1 piece Amomum tsao-ko: 1 piece Cumin seeds: appropriate amount 1. Soak dried bamboo shoots in clean water for one day, changing the water several times during this period. 2. Wash the beef thoroughly. 3. Cut the beef and bamboo shoots into small dices. 4. Prepare minced ginger, scallion, and garlic. 5. Heat oil in a pot over medium heat, add the beef dices and stir-fry. Initially, many bubbles will appear; they will disappear once the moisture evaporates. The beef should be fried in sufficient oil. During this process, add rock sugar, Sichuan peppercorns, star anise, bay leaves, cinnamon stick, amomum tsao-ko, and cumin seeds.
6. After the beef is stir-fried until the water evaporates, add broad bean paste. 7. Continue stirring, then add dried bamboo shoots, followed by light soy sauce, dark soy sauce, and cooking wine. Finally, add ground pepper and five-spice powder. 8. Pour in hot water, simmer over low heat for about 30 minutes. 9. Cook the noodles, then top with the beef and dried bamboo shoot sauce. For enhanced flavor, you may add chili oil, chicken essence, salt, and chopped scallions according to your preference.