A Restaurant Quality Taiwanese Beef Noodle Soup Made Easy with an Instant Pot

[@ConstanzaBenitezGonzalez]

This is the best recipe video I have ever followed! Thank you so much❤

[@jweachock]

Looks great! I like the tip about covering the steam vent with a paper towel - never thought of that

[@dougdoesdelicious]

Thanks man, just trying to save you some cleanup 😂

[@TheGlamorousLifeofNae]

Loved this video!! This meal looks delicious! 😍

[@dougdoesdelicious]

Thank you 😊

[@gracechan9647]

Making this tonight! Using regular doubanjiang since my husband can’t handle spice. Super excited!

[@dougdoesdelicious]

Let me know how it goes!!

[@gracechan9647]

@@dougdoesdelicious it’s not the same without the spicy doubanjiang

[@willsmith475]

One thing I started to do is soak my bones and meat for several hours. This helps leach out the blood and other elements. Then I just rinse off the bones and meat. Some times I have to do it 2-3 times to get as much blood out as I can.

[@dougdoesdelicious]

Ahh I see, I’m guessing that helps even more with the broth clarity?

[@imjinxnow]

Ahh the video was so good! I’ll have to make this some day :>

[@dougdoesdelicious]

Thank you! I appreciate you sticking around for my videos 🥹

[@imjinxnow]

Of course broski , can’t wait to see more videos from you :>>

[@mimib1142]

Good quality recording. Can’t quite see the product packaging though. Will subscribe

[@dougdoesdelicious]

Thank you Mimi! Is there a particular product you couldn’t see? I can let you know what they were! 🧐

[@mimib1142]

Just a suggestion. I’m Asian & I know what you are recommending but some viewers may wish for a close up on the packaging. Look forward to your next upload

[@daddyromytv.]

Wow Ang sarap naman ng recipe na yan idol na ka all supr po si LUTONG bahay ni mg Romy falguera God bless po Idol silipin mo din Yong kusina ko salamat po

[@loimac5105]

Would it be better to sear the meat after blanching instead of before?

[@dougdoesdelicious]

Hmm great question. I think searing the meat after blanching could be harder (i.e take longer) to achieve browning because of the water content now present in the beef. But otherwise, I don’t have a strong take on preferred sequencing. What were your thoughts on it? 🤔 Thanks for the question!

[@halodregs]

Isnt that packet basically 5 spice?

[@dougdoesdelicious]

That’s a great point. It overlaps with 5 spice with the fennel, clove, and cinnamon, but the spice packet doesn’t have the sichuan peppercorn and star anise (it has cumin, and ginger) So actually if you can’t find this specific spice packet, making your own sachet with ~2 tablespoons of 5 spice powder could be an easy substitute. Thanks for pointing that out!

[@timothywchan]

I forgot you were left handed!

[@dougdoesdelicious]

Haha yessir, always have been 😂