Place 5 1/2 l of water in a pot. Add meat, 3 stems of chives, 5 pieces of ginger, 3 stars of anise. Cover, bring to a boil and cook for 5 minutes. Remove meat, rinse in a cold water and cut into thicker pieces. Put broth aside.

In a wok or in a large pan, place oil over medium heat and add the remaining diced chives, 3 pieces of ginger, garlic, chilli pepper, anise, onion, sugar and bean paste. Fry until the onions are glazed. Add meat. Then pour a dark soy sauce. Mix. Add rice wine. Then add a light soy sauce and tomatoes.

Add meat to the beef broth with fried vegetables and soy sauces. Add water if necessary to cover the meat. Cover with the lid and cook on a low heat for about 2 hours so that the beef is soft. Remove the bay leaves before serving.

Cook the noodles according to the instructions on the pacging. Drain the noodles and boil pak choy in the water for 3 minutes.

Serve soup with undu noodles and pak choy