Lanzhou Beef Noodle Soup (兰州拉面)

• 2 to 3 lb beef shin bones ((*see footnote 1)) ↔ Substituir
• 2 lb untrimmed beef flank (, or brisket, or round roast (*see footnote 2), cut into 3” (7 cm) pieces) ↔ Substituir
• 2 Chinese scallions (or 4 green onions, white part, cut to 4” (10 cm) pieces) ↔ Substituir
• 1 thumb ginger (, sliced) ↔ Substituir
• 5 cloves garlic ↔ Substituir
• 5 Chinese dried chili peppers ↔ Substituir
• 5 whole cloves ↔ Substituir
• 2 bay leaves ↔ Substituir
• 1 teaspoon whole Sichuan peppercorn ↔ Substituir
• 1 teaspoon fennel seed ↔ Substituir
• 1 whole nutmeg ↔ Substituir
• 1 star anise ↔ Substituir
• 1 cinnamon stick ↔ Substituir
• 2 teaspoons salt ((or to taste)) ↔ Substituir
• 1 small daikon radish (, peeled and sliced to 1/2” (5 mm) quarters) ↔ Substituir
• 1.3 to 2 lbs fresh Lanzhou noodles ↔ Substituir
• Homemade Chinese chili oil ((for serving)) ↔ Substituir
• Extra salt ((for serving)) ↔ Substituir
• Cilantro (, chopped (for garnish)) ↔ Substituir
• Green onion (, sliced (for garnish)) ↔ Substituir

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