Ingredients

• Tofu: 1 block
• Doubanjiang (spicy bean paste): 1 tablespoon
• Cornstarch: 1 tablespoon
• Sichuan peppercorns: 30 pieces
• Ground meat: about 100 g
• Chilis (e.g., small red chilis): 2
• Garlic: 2 cloves
• Ginger: about 20 g
• Sichuan pepper powder: 0.5 tablespoon
• Salt: 1 teaspoon
• Monosodium glutamate (MSG): 1 teaspoon
• Soy sauce: 3 tablespoons
• Green onion: 1 stalk
• White pepper powder: 1 teaspoon
• Chili flakes: 0.5 tablespoon
• Cooking oil: 3 tablespoons

Reference:

Want to know how to make Chinese noodle? see here.

Need more information about the sauces? see here.

Need more information about the seasonings? see here.

Instructions

1. Prepare the Ingredients
   • Wash the beef brisket and cut it into chunks about 2 cm in size.
   • Add cold water to a pot, then add the beef, a few slices of ginger, and a splash of cooking wine.
   • Bring to a boil and skim off the foam. Remove the beef and set aside.
2. Sauce:
   • In a bowl, mix the soy sauce, Sichuan pepper powder, cornstarch, Monosodium glutamate (MSG), and white pepper with a little water.
3. Prepare Sichuan Pepper Oil
   • Heat an empty pan and add 3 tablespoons of oil. Heat on high until around 90°C, then reduce to low heat. Add the Sichuan peppercorns (Caution: The pan should be dry, as water will cause the peppercorns to splatter). Fry until fragrant and slightly darkened, then remove and discard the peppercorns.
4. Cooking
   • Add the marinated ground meat to the Sichuan pepper oil, along with the bean paste, and stir-fry until the oil turns a reddish colour (about 5 minutes). Add the drained tofu cubes and the prepared sauce. Continue cooking over medium heat. Once the liquid starts to boil, add the chili flakes and sprinkle with green onion. Transfer to a plate and serve.

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