Hot and numbing dried beef recipe

1. Cover brisket with cold water and bring to the boil. Drain, discarding water. Rinse well and set aside. Combine all other brisket ingredients in a clean pot with 2½ litres cold water and bring to the boil. Add brisket, turn heat down to barely simmering and cook for about 4 hours, until fork-tender. Once cooked, remove brisket and refrigerate overnight. Save the stock to reuse.

2. When you're ready to eat, cut brisket into 5mm-thick slices. In a wok, heat the vegetable oil to 180°C and deep-fry in small batches for 2 minutes, turning over halfway, until dark and crispy around the edges. Drain on a paper towel. 

3. Wipe the wok clean, then place over medium heat and add the peanut oil. When the oil is hot, add the ginger and garlic and stir-fry until fragrant, then add the brisket and the rest of the ingredients, saving some Sichuan pepper to serve. Cook until the sauce is thick and almost reduced to a glaze. To finish, transfer to a serving plate, drizzle with sesame oil and garnish with finely sliced spring onions, then serve with rice and steamed Asian greens.