1. Rinse the beef and organs. Cut into chunks, then add to boiling water. Reduce heat and cook at a medium heat, until the color turns a light red. Remove the meat and discard water. 2. In a pot, add the meat, water (as needed), the cooking wine, cinnamon, star anise, beef bouillon cube, ground black peppercorn, and ginger. Bring to a boil, stir regularly then simmer on low heat for two hours until tender. Transfer the meat to a cutting board, allowing it to cool down before slicing. 3. Discard the “hard” ingredients, like the cinnamon, star anise, and ginger. Keep a small cup of the broth in reserve. 4. Add the Sichuan peppercorns to the pot and warm over a medium heat until fragrant. Turn off the heat, then add the reserve liquid. Mix well with the chili oil, black vinegar, and light soy sauce. Set this aside as dressing. 5. Slice the beef and organs thin. Transfer them to a serving bowl and pour the dressing over. Garnish with toasted sesame seeds and minced scallion. Serve cold and enjoy!