In a small pot, bloom the dry spices starting in cold oil. When the spices are sizzling and have started to release their fragrance, add the fresh aromatics (scallion whites, sliced ginger and garlic) and stir-fry to release the flavor. When you can smell the garlic and ginger, add a splash of liaojiu. Add the beef stock, light soy sauce and rock sugar, then simmer on low for 30 minutes. Strain all the spices before using and save the extra for future purposes!