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Cut beef across the grain (ie opposite of the meat fibres) into large pieces.
Put cut beef into cold water and bring it to a boil uncovered. Once it comes to a rolling boil, turn off heat and remove the beef.
Rinse meat in warm water and thoroughly clean off all the impurities.
In a heavy pot or pressure cooker, heat 2-3 tbsp oil over medium high heat. Add in the fermented broad bean chilli paste and stir fry for 1 min.
Put all the spices and aromatics (except the green onion stems) into the pot and stir fry for 1min to toast.
Add in the beef and toss to coat. Then add in the Chinese cooking wine, toss to coat.
Put in water, light and dark soy sauce, vinegar, sugar, white pepper and then the green onion stems.
If using a pressure cooker, close the lid and bring the mixture to a boil. You can tell when it's boiling because the valve on the pressure cooker will start to let out steam. Once that happens, turn the heat to medium low and cook for 45min.
If cooking in a regular pot, turn down heat to medium low after it's come to a boil and cook covered for 1 ½ hours.
Once the beef is fork tender, adjust for seasoning and add salt and chicken bouillon powder (optional) to taste.