How to make it
Pour water into pot. Add beef shank, Lee Kum Kee Seasoning Soy Sauce, Premium Dark Soy Sauce, green onion, ginger, cinnamon, and anise. Bring to a boil over high heat, then lower to low heat and continue to cook for 2 hours. Add salt after 1 1/2 hour. Remove beef and slice.
Cook noodles, reserving some cooking water, and rinse with cold water. Drain and set aside.
In another pot, mix 1 cup beef broth with 1 cup water from noodles. Add Lee Kum Kee Sichuan Hot & Spicy Soup Base for Hot Pot, Chili Oil, and Concentrated Chicken Bouillon. Mix well and pour soup over noodles. Place sliced beef and vegetables on top. Ready to serve.