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Scrub the okras carefully with a generous pinch of salt to remove any dirt and some of the "fuzz";
Then add some flour and water, continue to wash them as the flour will absorb any impurity and easily take it off without breaking the tender okra skin, rinse thoroughly;
Bring a pot of water to boil, add another pinch of salt to the water along with the tablespoon of cooking oil, this will protect the green color of okras;
Add the okras to the pot and boil for 2 - 3 minutes until just cooked but NOT mushy;
Immediately transfer the okras to an ice bath, this is crucial for keeping them crunchy and vibrant;
Drain and pat dry the okras, trim off the stems;
In a small sauce pot, heat the oil for the chili oil dressing, add in the Sichuan pepper corn and bay leaf, let the aromatics bubble and infuse over low heat for 10 - 15 minutes;
Meanwhile, chop the chili peppers and finely mince the garlic, transfer to a bowl;
Pour the hot oil over a sift onto the chili peppers and garlic, let them sizzle and enjoy the aroma!
When the sizzling stops, add in the soy sauce, mushroom "oyster sauce" and mirin, stir to combine;
Arrange the okras onto a plate, pour the dressing over them;
Serve cold, enjoy!