Sichuan Spicy Beef Noodle Soup

Fill a large stockpot with the cold water. Add the ginger, whole scallions, Shaoxing wine, and beef chuck. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Cook for 10 minutes to remove impurities and build the base flavor.

Meanwhile, heat the oil in a second large pot or wok over medium-low heat. Add the Sichuan peppercorns, garlic heads, onion, star anise, and bay leaves. Cook for 5 to 10 minutes, stirring occasionally, until the onion and garlic begin to soften. Stir in the spicy bean paste, then add the tomato and cook for 2 minutes. Mix in the light soy sauce and sugar, then turn off the heat.

Lift the beef, ginger, and scallions out of the first pot and transfer them to the second pot. Strain the cooking liquid through a fine-mesh sieve into the same pot, discarding any solids left in the strainer. Add the dried tangerine peel, bring the soup to a boil, then reduce to a steady simmer. Cover and cook for 60 to 90 minutes, or until the beef is fork-tender.

Turn off the heat and let the covered soup rest on the stove for 1 hour so the flavors can fully develop. Before serving, bring the broth back to a boil. If you prefer a cleaner broth, remove the beef and strain out the spices and aromatics before returning the beef to the pot.