Slice the beef tenderloin. Put in a bowl with soy sauce, cooking wine, sugar, starch and white pepper. Mix well and let marinade for half an hour.
Ginger is peeled and grated, garlic is diced, chop the green onion, set aside for later use.
After the bean sprouts are washed, blanch them in another big pot that will be used as a serving dish later.
Pour 3 tablespoons of olive oil into the pan, stir fry the Sichuan pepper on medium heat.
After a few minutes, remove the red pepper, drain the oil, and grind. (Keep the oil)
In the oil that you cooked the Sichuan pepper in, heat to about 30%, add half the garlic, red bean paste, and ginger.
Fry for a few minutes to incorporate all the ingredients together. Do not fry for too long or let the heat get too high so as to not burn the ingredients, especially the garlic and bean paste.
Carefully add water to the pot all in one pour to bring the temperature back down, you can add some salt to taste. (It is important that the oil is not too hot, or it could start a fire.) Bring back to boiling.
Add the beef to the soup and stir.
Turn off the heat immediately after it begins boiling again, and immediately pour into the pot with the bean sprouts.
Place the ground red pepper, chopped green onion and the remaining half of the garlic on the surface.
Pour 2 tablespoons of oil into a frying spoon and heat right up to the point where it begins to smoke.
Carefully pour onto the soup (best to do this on an easy surface to clean), and then garnishing some parsley. It is now ready to serve!