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First, stir-fry 10 g of Sichuan peppercorns over low heat until fragrant. Make sure they are not burnt. After cooling, crush them into powder.
Chop the garlic, ginger and black bean into fine pieces.
Cut the doufu into cubes, sprinkle with 5 grams of salt, and soak in boiling water for ten minutes. Then filter out the water.
Put oil in the pot, put the minced beef in the cold pot and stir-fry until the meat is minced with oil, then add two teaspoons of oil, half of the ginger and minced garlic, continue to stir-fry for one minute, remove from the pan and set aside.
Put oil, about 3 tbsp in the pot. Add chilli bean paste, soya beans and peppercorns and stir-fry until the oil turns red.
Add tofu and stir-fry for a few minutes.
Pour in 500-600 ml and boil for 3 minutes. Adjust the salty taste. If it is lighter, add soy sauce.
Add chopped garlic (you can omit it if you don't have it) or use leeks instead.
Pour in the starch slurry x2, stir evenly, take out of the pan, and sprinkle with ground peppercorns according to your taste.