Steps

1. In a bowl, place the oysters (10 pieces) and sprinkle with salt (a pinch).
   🕒 01:16
2. Pour hot water over them, stir with chopsticks until they plump up, then drain in a colander and pat dry with paper towels.
   🕒 01:26
3. Add the glass noodles (50g) to boiling water and boil for about 3 minutes. Drain.
   🕒 02:09
4. Finely mince the beef.
   🕒 02:29
5. Mince the leek, ginger, and garlic separately. Cut the green onions into 2cm lengths.
   🕒 02:36
6. Heat toasted sesame oil (2 tbsp) in a frying pan. Add the finely minced beef (50g) over low heat and stir-fry.
   🕒 03:47
7. Once the beef turns white, add the minced garlic (1 tsp), minced ginger (1 tsp), and minced leek (1 tbsp) and stir-fry until fragrant.
   🕒 04:17
8. Add the doubanjiang (1 tsp) to the center of the pan and stir-fry until fragrant.
   🕒 04:41
9. Add Shaoxing wine (1 tbsp), soy sauce (1 tbsp), and chicken stock (90ml) and mix well.
   🕒 05:16
10. Add the pre-boiled glass noodles, increase heat to medium, cover, and simmer for about 2 minutes to allow flavors to meld.
    🕒 05:45
11. Remove the lid, add the pre-prepared oysters and green onions cut into 2cm lengths.
    🕒 06:37
12. Add black pepper (a pinch) and sugar (a pinch), and stir-fry everything together.
    🕒 06:56
13. Drizzle in sesame oil (1 tbsp) and chili oil (1 tbsp) and mix thoroughly.
    🕒 07:28
14. Turn off the heat and sprinkle with Sichuan peppercorn powder (to taste) to finish. The oysters are added at the end and cooked briefly to maintain their plump texture.
    🕒 07:55