Ingredients: 500g beef and cucumber strips, 4 star anise, 5g cinnamon, 5g tangerine peel, 3g bay leaves, 3g cumin, 10g pepper, 4 slices ginger, 10g cooking wine, 1 green onion, 2 spring onions , 10g dark soy sauce, 30g Gangu pepper, 20g chili powder, 15g Sichuan peppercorns, 30g white sesame seeds, 20g fine sugar, 3g salt.

Steps:

1. Prepare the ingredients first. On the plate are 4 star anise, 5g cinnamon bark, 5g tangerine peel, 3g bay leaves, 3g cumin, and 10g pepper.

2. 500g of fresh beef (cucumber strips), cut in half parallel to the muscle lines, so that it is easier to taste when marinated and the more slender fibers can be retained.

3. Put the beef in cold water, add 4 slices of ginger and 10g of cooking wine. Adding cold water to the pot can slowly force out the blood foam. If you add boiling water to the pot, the surface of the beef will mature rapidly and the blood inside will not come out.

4. Boil over high heat until blood foam appears, skim off the foam with a spoon.

5. Wash the beef and put it into the pot under cold water. Add star anise, cinnamon, bay leaves, Sichuan peppercorns, tangerine peel and cumin.

6. Add 1 green onion and 2 small green onions.

7. Add 10g of dark soy sauce for coloring.

8. Use medium heat to maintain a slight boil and marinate for two hours.

9. Take out the braised beef and let it dry slightly.

10. Tear the braised beef into very thin shreds.

11. Heat the oil pan until it is 60% hot, add in the shredded beef and fry until browned and take it out.

12. Control excess oil.

13. Put an appropriate amount of oil in the pot, stir-fry the Gangu pepper, chili powder, and Sichuan peppercorns over medium-low heat until fragrant.

14. Then add shredded beef, add 30g white sesame seeds, 20g fine sugar and 3g salt.

15. Stir fry for two minutes.

16. Finished product.