Chongqing noodles: a masterclass

Ingredients

• 1 tbsp green Sichuan peppercorns
• 40 gm ginger, peeled and coarsely chopped
• 1 garlic clove, peeled and coarsely chopped
• 1-1½ litres (4-6 cups) chicken stock
• 500 gm fresh thin wheat noodles (see note)
• 60 gm roasted peanuts, crushed
• 100 ml sesame oil
• 50 ml soy sauce
• 150 gm (⅓ cup) Sichuan preserved vegetable (see note), thinly sliced
• 3 tbsp (¼ cup) salted vegetable (see note)
• 1 spring onion, thinly sliced crossways
• Braised beef
• 700 gm stewing beef or beef shin
• 2 tbsp sunflower oil
• 2 spring onions (white part only), cut into 2cm pieces
• 5 thin slices ginger
• 2 tbsp Sichuan chilli bean paste (doubanjiang)
• 1 star anise
• 60 ml (¼ cup) Shaoxing wine
• 1 tbsp light soy sauce
• ½ tsp five-spice powder
• 1 litre (4 cups) chicken stock
• 1 tbsp rock sugar, or to taste
• Chilli oil
• 100 gm small dried red Sichuan chillies
• 500 ml (2 cups) sunflower oil