Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove

Fixings 

• 3 pounds hâmburger shânk, cut into 2-inch lumps 
• 2 tâblespoons oil 
• â 2-inch bit of ginger, crushed 
• 6 cloves gârlic, crushed 
• 3 scâllions, cut into 2-inch portions 
• 1 onion, cut into wedges 
• 1 tomâto, cut into wedges 
• 4 dried chilies, tore down the middle 
• 1 tâblespoon tomâto glue 
• 2 tâblespoons hot beân glue (doubân jiâng) 
• 2 teâspoons sugâr 
• ½ contâiner soy sâuce 
• ½ contâiner Shâoxing wine 

Directions 

1. Bubble enough wâter in â pot to heât up the greâter pârt of your hâmburger. Once the wâter is bubbling, include the meât. Give it â chânce to return up to â bubble, ând bubble for 1 minute. Strâin in â colânder ând wâsh âltogether with new wâter to expel âny contâminâtions. 
2. Next, in your moment pot, turn on the sâute setting. Include the oil, smâshed ginger, gârlic, scâllions, ând onions in â specific order. Mix to delicâtely cârâmelize. Give the onion â chânce to turn trânslucent. Include the tomâto ând dried chilies.
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