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Heat 2 tablespoons oil until shimmering
In the hot oil, add the dried red peppers and sauté for 1 minute over low to medium heat.
Add the garlic, red pepper paste and ginger and brown them over high heat for 30 seconds.
Then add the scallion whites and sauté for 1 minute.
Add the ground Sichuan peppercorns and sauté for 30 seconds.
Then add the soy sauce, shaoxing wine, sugar, vinegar and very little salt.
Mix well.
Pour in 4 tablespoons of water and let the sauce bubble and thicken slightly.
Taste the sauce and add more chili paste, Sichuan pepper, sugar, salt, or vinegar, to taste.
Stir in the protein and stir over high heat for 1 minute until the sichuan sauce coats the protein well.
Sprinkle with ground white pepper and the green of the scallions.
Garnish the dish with fresh cilantro leaves.
Serve hot with noodles or fried rice.