This is a very famous Chinese dish from the Sichuan province. Get ready for numb lips and a proper sweat off. I'll also be taking a trip down memory lane and talk about how I met Ms. Fung. If you like this vid, click "like" and subscribe to my channel. Cheers.
牛柳300克/grams of beef tenderloin 乾辣椒20隻/dry chilis 花椒1手滿份量/handful of Sichuan Peppers 芽菜約300克/grams of bean sprouts 蔥3-4條/stalks of spring onions 蒜頭6粒/cloves of garlic 薑1吋長/inch long of ginger 青瓜1條/cucumber 豆腐乾2塊/dried bean curd 芫荽大量/a bunch of coriander 紹興酒少量/small dash of Chinese cooking wine 紅辣油2湯匙/tbsp of red chilli oil 花椒油2湯匙/tbsp of Sichuan Pepper Oil 辣豆瓣醬2湯匙/tbsp of spicy broad bean paste 油2湯匙/tbsp of oil 雞湯200毫升/ml of chicken stock 水300毫升/ml of water 蠔油2茶匙/tsp of oyster sauce 白胡椒粉半茶匙/half tsp of white pepper 鹽1茶匙/tsp of salt 糖少量/pinch of sugar to taste 粟粉1茶匙/tsp of cornflour