Beef1 kilogramChili flakes60 gramsSichuan peppercorns20 grams Sugar30 grams Dark soy sauce 2 tablespoons Salt 2 teaspoons Monosodium glutamate (MSG)A little bit Toast whitesesame seeds1 tablespoon Seasoning spices (Sichuan peppercorns a small bunch,Cloves2 pieces, a little fennel seed,AniseA little bit, cinnamon block 1 piece, bay leaf 2 pieces, cardamom 1 piece, mace 1 piece)

1. Boil a pot of water and put the cleaned beef in to boil out the bloodfoam, then remove from heat and immerse in cold water, drain off the bloodwater

2. In a sandpot (or any other pot), add an appropriate amount of water,along with all the seasonings and salt, bring to a boil, then add the beef.If the water does not cover the beef completely, top up with boiling water until it is fully covered. Cook on low heat for about 50 minutes, then remove and drain off excess moisture, allow to cool

3. Once cooled, slice the beef against the grain into finger-sized strips

4. In a wok, add a generous amount of oil and heat until slightly warm, then add sugar and stir-fry over low heat until it turns golden brown, then add the beef and stir-fry for 1 minute before adding dark soy sauce and mixing well

5. Continue to stir-fry on low heat until the beef is somewhat dry, then add chili powder and Sichuan peppercorn powder, mix evenly, and finally add the toasted sesame seeds and a little MSG just before removing from heat

Tips:

1. 1 kilogram of beef will yield approximately one-third of the amount of dried beef.The best choice for making dried beef is fat-free lean beef2. Immersing the cooked beef in cold water after boiling can help tighten the meat texture, and cooking with seasonings can enhance the flavor

3. Throughout the stir-frying process, always use low heat; pay attention not to cook the sugar too dark

Finally, cook the beef over low heat throughout, and be sure not to char it too much when developing the color.