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This one is a very popular Sichuan style Mala beef, it tastes similar to beef jerky. But it is not dried by roasting or air-frying, the water content is expelled by pan-frying or deep-frying. Since this Mala beef contains very little water, it can be kept for longer time, which make possibility of larger batches. -----Ingredients-------- 1500 g beef tenderloin or shank Boil the beef 2 scallions 2 chunks ginger 1 tbsp. cooking wine -----Spices------ 50 g chili pepper I use a mix of long red ones and hotter small ones 2 star anise 1 inch Chinese cinnamon 2 tbsp. Sichuan peppercorn , a mixture of red and green 1 tbsp. white peppercorn 2 bay leaves 2 cloves 1 Amomum tsao-ko 1 small piece Tangerine Peel 1 tbsp. toasted sesame seeds 1-2 tbsp. toasted peanuts ----Season the beef------- 3 cups oil 2-4 tbsp. spice mix 1 tbsp. red chili powder , adding the color 1 tbsp. doubanjiang , adding the color and flavor 1 tsp. salt 1/2 tsp. sugar 1 tbsp. cooking wine 1 tbsp. light soy sauce 1 tbsp. toasted sesame seeds
