Place the star anise and Sichuan peppercorns into a tea strainer/tea filter.

Soak the dried mandarin peel in a bowl of warm water to rehydrate and soften it.

Wash the dried scallops to rinse off any dust and debris.

Cut the ginger into thin slices.

Cut off and keep only the green part of the green onions, then dice into small pieces.

Trim off and discard the ends of the radish, then peel it.

Cut the radish into medium-large chunks.

In a separate bowl, combine chili sauce and light soy sauce.

Prepare a wok with cold water, enough to cover the beef.

Add 2-3 slices of ginger, cooking wine, and the beef to the wok.

Bring it to a boil on high heat, then lower the heat to medium-low, and cook for 5 minutes.

Transfer the beef to a large bowl of cold water and rinse off the scum and foam.

In a clean soup pot, add the rest of the ginger, the rehydrated mandarin peel, the clean dried scallops, and 10 cups of water.

Add the packet of spices, chicken powder, salt, and the parboiled beef brisket.

Bring it to a boil over high heat, then cover the pot askew and cook for 1.5-2 hours on low heat.

Uncover the pot and add the radish to the soup.

Cover the pot fully with lid and bring it to a boil over high heat.

When it’s boiling, decrease the heat to low heat, and let it cook until the radish is tender, about 20 minutes.

Remove the beef from the broth and set it aside to cool down.

Transfer the radish to a separate bowl.

Remove the tea strainer and discard the spices inside.

When the beef has cooled down, slice it into 1-inch thick pieces across the grain.

Portion out the radish and lay the beef nicely over the radish.

Ladle the clear broth over the beef and radish.

Garnish with a sprinkle of chopped green onions.

Finish your sauce by adding a bit of your finished broth to the chili sauce and soy sauce mix.