Eight Regional Cuisines in China/these teaching videos are from 30 years ago, they are very classic and cold be used for Chinese cooking learning Wash the ommasa and beef offal, and cut into large pieces; put the beef in the boiling water pot added to the white wine, and pick up the blood. …
After boiling the brine for about 10 minutes, put the MSG, chili oil, soy sauce, pepper powder and brine into the bowl to make the juice.
Chop the cooked peanuts for use, then slice the dried beef and beef, and mix them with the sauce. Mix with the sauce and sprinkle with sesame powder and peanut kernels.

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