1 dried chilli
100g/3½´Ç³ú doubanjiang fermented chilli
1 garlic clove, finely chopped
Thumb-sized piece fresh ginger, peeled and finely chopped
2 large red peppers, thinly sliced
1 tbsp ground dried nori seaweed
50²µ/1¾´Ç³ú crispy dried shallots, roughly chopped
2 spring onions, sliced at an angle
25g/1oz fermented black beans, rinsed and roughly chopped
30g/1oz oyster sauce
150g/5½´Ç³ú dried fat rice noodles
pinch Sichuan pepper
½´Ç³ú Sichuan pepper, ground
50²µ/1¾´Ç³ú brown sugar
25g/1oz caster sugar
300ml/10fl oz chilli oil
100g/3½´Ç³ú coriander seeds
100g/3½´Ç³ú cumin seeds
50ml/2fl oz smoked rapeseed oil
2 tbsp smoked rapeseed oil
20²µ/¾´Ç³ú rice wine vinegar
100ml/3½fl oz rice wine vinegar
pinch salt
10²µ/â…“o³ú sesame oil
1 tbsp sesame seeds
30g/1oz light soy sauce
20²µ/¾´Ç³ú dark soy sauce
200ml/7fl oz thick soured cream
500g/1lb 2oz sirloin, sliced into strips against the grain
4 flour tortillas