1. Ingredients: 280 grams of beef as main ingredient.

2. Seasoning: appropriate amount of salad oil, 1 spoon of Sichuan peppercorns, 1 spoon of dark soy sauce, 1 spoon of balsamic vinegar, 10 grams of Sichuan pepper powder, 10 grams of chili powder, 10 grams of white sugar, 1 spoon of white sesame seeds, bay leaves 3 slices.

3. Cut beef into strips. Because the beef will shrink during the cooking process, cut it into thick pieces, about the thickness of your finger.

4. Chop the ginger. Add the beef strips, ginger, bay leaves, and peppercorns into a pot of water, bring to a boil, then turn down the heat and continue to cook for about 20 minutes. When the beef is cooked, add 1 tablespoon of salt to taste, then remove the beef and drain.

5. Clean the pot, pour an appropriate amount of oil, add the drained beef strips, and fry over medium-low heat.

6. Fry until the surface of the beef becomes darker in color. I fried it for about 4 minutes, so that the inside of the meat is still relatively moist and will not be too dry. Remove the fried beef strips.

7. Pour up most of the oil, leaving only an appropriate amount of base oil in the pot, add sugar, and stir-fry over low heat until the sugar melts (the color of the sugar must be stir-fried over low heat, otherwise it will easily burn off).

8. Add Sichuan peppercorns and pepper and stir-fry for 1-2 minutes.

9. Add the fried beef strips and white sesame seeds, 1 spoon of balsamic vinegar, 1 spoon of dark soy sauce, stir-fry evenly so that the seasonings are coated on the beef strips.