Cut ginger into slices, spring onions into strips and set aside half of each. Mix the rest with 2 cl (!) Shaoxing rice wine, a pinch of salt and soy sauce to make a marinade. Cut the beef into paper-thin strips with a sharp knife or slicer, place in the prepared marinade and let sit in it for about 2 hours, turning repeatedly. Then remove the meat, pat dry with paper towels and dust with cornstarch. In a wok or heavy skillet, heat the peanut oil and deep-fry the beef strips in it over high heat for about 1 minute until they are crispy and domed like chips. Remove the meat and drain off all but a small amount of the frying oil. Now let each of the remaining half of the scallions and ginger color in it and pour the remaining 4 cl of Shaoxing rice wine. Boil down until the liquid has almost completely evaporated. Pour in the soup, stir in the honey and reduce the liquid again until the sauce is so thick that it almost sticks to the bottom of the pan despite constant stirring. Toast sesame seeds in a skillet, stirring repeatedly, without fat. Remove scallions and ginger from sauce to taste. Remove pan from heat and stir in sesame oil, Szechuan pepper, and ground chilies. Season again with salt if needed. Add beef back in and again very briefly d
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