1. Ingredients: 1000 grams of beef.

2. Seasoning: 15g salt, 2g MSG, 5g cardamom, 5g star anise, 10g sesame oil, 25g chili (red, sharp, dry), 30g sesame, 10g green onion , 5 grams of ginger, 10 grams of Zanthoxylum bungeanum, and 100 grams of vegetable oil.

3. Stir-fry dried chili peppers and sesame seeds until fragrant and cooked, remove and crush them and set aside.

4. Clean the beef, put it into the pot, pour water (to the extent that the beef is submerged), add refined salt, aniseed, cardamom, pepper, onion, ginger and dried chili pepper, and place it on high heat.

5. Bring to a boil, remove the foam, move to low heat and cook the beef.

6. Take it out, let it cool and then cut it into slices 4 cm long, 3 cm wide and 3 mm thick for later use.

7. Put the wok on the fire, heat it up, pour in vegetable oil, when it is 40% hot, pour in the beef and fry until the sauce turns yellow, take it out and drain off the oil.

8. Sprinkle with MSG, Sichuan peppercorns, chili noodles and sesame noodles, mix well and serve.