In a medium-sized stock pot, boil half a pot of water, add beef, salt, star anise, bay leaves, cinnamon, scallions, and ginger slices and cook for about 30 minutes until soft and tender.
Take it out and let it cool. Cut it into strips with a thickness of ¼-inch/0.6-0.8cm and a length of about 1⅓-inch/3.5cm.
Add Shaoxing cooking wine, green onion, ginger, and salt to the beef, and marinate for 15 minutes.
In the wok over medium-high heat, heat the oil to 350 °F/180 °C. Take out the shallots and ginger from the beef marinade for later use. Deep fry the beef strips for 3-5 minutes until the skin is dry and crispy. Remove from wok and drain the oil.
In the wok with 2 tbsp oil, add green onion and ginger, and stir-fry until fragrant.
Then, add in beef jerky, sugar, chili powder and five-spice powder, stir-fry for 1-2 minutes, add white sesame seeds and mix well, then serve.