In a large stock pot, add 16 cups of cold water, ginger, scallions, Shaoxing wine and beef brisket.
Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.
Heat the oil in a large wok over medium low heat. Add the Sichuan peppercorns, garlics, onion, star anise and bay leaves. Cook until the garlic cloves and onion start to soften (about 5 - 10 minutes).
Stir in the spicy bean paste. Then add the tomato paste and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.
Scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. This remove the inpurities.
Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 2 hours.
After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together.
Pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.Bring the soup base to a boil again before serving.
Cook your noodles in a separate pot according to the package instructions,
Top the bowls with hot broth, beef, Shanghai Bok Choy, scallions, and cilantro. Serve it hot!
