Ingredients:Sichuan preserved sauceBeef tendonsdried redchili peppers，green bell peppers，onions

Seasonings: green onionsginger，star anisecinnamon, bay leaf,soy sauce (lightly salty)dark soy sauce,sugarsalt,black pepper powderroastedsesame seeds

Steps:

1. Heat the wok and add oil, once hot, add dried red chili peppers and a little chili powder to stir-fry until red oil is extracted, then add green onions, ginger, star anise, cinnamon, and bay leaf to stir-fry until fragrant.

2. Add the beef tendon pieces, pour in cooking wine, light soy sauce, dark soy sauce, and a small amount of sugar, simmer for about 3 minutes.

3. Add onion and green pepper chunks, stir-fry until cooked through, then add salt and black pepper powder to season.

4. Sprinkle roasted sesame seeds over the mixture and toss well before serving.

Tips:

1. I used small lantern dried red chili peppers this time, they are particularly cute and make me hungry just looking at them.

2. Note that I used Sichuan preserved sauce beef tendons which were fully cooked!

If using regular water-soaked beef tendons, you need to first blanch them, then cook with spices until fully done before proceeding.