Ingredients:

500 grams (1.10 lb) tender beef

1000 grams (2 cups) gravy made by stewing chicken or duck

5 grams (1/6 oz) peppercorns

5 grams (1/6oz) cassia

5 grams (1/6 oz) star anise

50 grams (2 1/2 tbsp) salt

25grams (1 tbsp) Chinese white liquor

50 grams (1 1/2 tbsp) soy sauce

5 grams (1 tsp) MSG

10 grams (2 tsp) spicy oil

5 grams (1tsp) pepper powder

5 grams (1/6oz) sesame

10 grams (1/3oz) crushed peanuts

1. Wash beef, clean and boil for 5 minutes. Take out and drain water.

2. Heat the sauce in a pot, add peppercorns, cassia, salt, liquor and cup of water and bring to a boil. Put in beef, stew for 2 hours. Take out and cool off.

3. Use 50g (3tbsp) of the sauce along with soy sauce, MSG, spicy oil and pepper powder to make seasoning.

4. Cut beef into thin slices and put on a plate. Sprinkle on seasoning, then sesame oil and peanuts. It’s now ready to serve. Key to success: Timing and fire under the boiling process must be accurate.

Having Beef in Chili Sauce can effectively complement the body's demand for these substances because animal organs like beef hearts and stomachs in this dish are rich in iron, zinc and other trace elements and vitamins A, B2, D and so on. However, you are hereby warned not to eat too much of it too frequently: twice a week would be nice, each consumption should not exceed 50 grams. In addition, people with high blood lipids had better not eat this dish due to the high levels of cholesterol in animal organs.