Step 1

In an 8 quart or larger stock pot, add the beef marrow, pork hock and chicken feet. Add cold water to over them by 1 inch. Bring the liquid to boil. Once boiled, remove the scum that surfaces. Drain and rinse the bones.

Step 2

Place the bones back into the pot. Add the rest of the ingredients for the stock and bring it to a boil. The water does not have to cover the bones. There will be excess water from the bones and vegetables. Once the water has boiled, cover the pot and simmer on low for at least 6 hours. Best if it's 12-18 hours.

Step 3

Remove the grease from the surface and strain the stock. If you want, you can cook a second round of stock with the same bones (I do that). It won't be as concentrated as the first but it's still good stock.

Step 4

In a large saucepan or pot, brown the beef over medium high heat. Set aside.

Step 5

In the same pan or pot, char the onion, garlic, ginger, green onions and dry chilies. Add the beef and stir to combine. Add the rest of the sauce. The beef will start to absorb the sauce. Add the water and herb bag. Bring the liquid to boil.

Step 6

Once boiled, cover and simmer on low for 2 - 3 hours until the beef is soft to your liking. Season with salt and pepper. This sauce is meant to be super concentrated and on the salty side. Remove the grease but don't discard it. Use this chili grease to fry the pickled mustard green.

Step 7

Add some noodles to a bowl and top with beef. Add the bone stock and beef sauce at 3:1 ratio stock to sauce. So for every 3 cups stock, you add 1 cup sauce. Taste and adjust according to your liking. If it's not salty, add some salt. If it's too salty, add more stock. If you want it spicier, add chili black bean sauce. Top with pickled mustard green and green onions. Serve immediately.