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Soak the chenpi in a small bowl for ~30 minutes. Scrape off the bitter white pith and set aside.
Mix Minsi Paste, Red Fermented Tofu, Sesame Paste, Hoisin Sauce, Sugar, and Water in a bowl and set aside.
Smash garlic, slice shallots and ginger, and set aside.
Slice beef brisket into one inch cubes.
In a dry wok, toast the beef over medium flame for ~8 minutes until edges start to brown. Remove and rinse the wok.
Add peanut oil to the wok and fry garlic, shallot, and ginger over medium flame for ~45 seconds until garlic begins to brown.
Switch to low flame, add in the sauce mixture, and swirl in another tablespoon of peanut oil. Fry for ~2 minutes until oil separates from the sauce.
Add toasted beef to the wok and fry in the sauce for ~1 minute until well coated.
Swirl Shaoxing wine around the sides of the wok.
Add hot water to submerge the beef by ~½ inch, along with star anise, cinnamon stick, fennel seed, and soaked tangerine peel.
Bring to a boil, then shut off the heat and transfer to a stewing vessel.
Simmer over medium-low for ~2 hours until beef is tender.
Season with sugar, salt, and MSG, and optionally sprinkle with chopped Chinese celery.