Chop beef, mushrooms and dried bamboo shoots, slice ginger, chop garlic cloves and crush peanuts.

Pour cooking oil into the pot, heat it to 60%, add ginger slices and beef granules and stir-fry until the oil is clear. Then add peanuts and sesame seeds and stir fry for about two minutes. Then you can add Chili noodles according to your personal taste and cook until the color is red oil.

Add minced garlic, dried bamboo shoots and mushrooms, stir fry together, add two spoonfuls of sugar and half a bowl of cooking wine, cover the pot and stew for one or two minutes.

Then pour in bean paste and a small bowl of stock. If there is no stock, you can add a proper amount of water and mix well. Then stir with a spatula until the bean paste is completely boiled, and cook on low heat for about 20 minutes. Stir constantly during cooking, otherwise it will affect the taste.