Recipe for stir-fried beef with konjac noodles in Xinhua

I estimate that most wet markets don't sell this kind of slightly coarse and firm Xinhua konjac tofu. It would be best if you could find this kind, but if not, the finer kind will also work.

Cut the konjac tofu into strips, put them in a pot of cold water, bring to a boil, blanch for one minute, then remove and drain. (I cut it very roughly, haha.)

Fresh beef is cut into strips. We usually don't marinate or blanch meat dishes beforehand because the ingredients are very fresh.

Sauté ginger slices, garlic slices, and Sichuan peppercorns in the pan first.

Add the shredded beef and stir-fry until it changes color.

Add konjac noodles and stir-fry until the moisture evaporates a little.

Add some cooking wine and light soy sauce and continue stir-frying. (According to the older generation's method, this step can be omitted.)

Continue stir-frying until the moisture evaporates.

Add fresh red chili peppers. (You can add some dried chili powder beforehand to sauté for extra flavor, but I forgot why I didn't.)

Add salt, then add the soul of Sichuan peppercorn oil!!! The aroma explodes instantly! 💥

Taste it to check the saltiness, add some water from the side of the pot to cook it briefly, and it's ready to serve.

It's so good with rice!