Steps

1. Heat Refined Sesame Oil 1 tbsp in a deep frying pan over low heat. Add thinly sliced Ginger 10g and Garlic 10g and sauté until fragrant.
   🕒 02:03
2. Add Pork Belly Slices 50g and stir-fry until the color changes.
   🕒 02:14
3. Add diagonally sliced Green Onion 40g, Shiitake Mushrooms 40g, and Celery 30g and sauté.
   🕒 02:29
4. Add Sichuan Peppercorns (whole) 10 berries and sauté until fragrant. This step is key to bringing out the authentic flavor.
   🕒 02:39
5. Add Doubanjiang (Spicy Bean Paste) 1 tbsp and stir-fry.
   🕒 02:56
6. Add Cooking Sake (Rice Wine) 2 tbsp, followed by Broth 400ml and Chicken Bouillon Powder 1 tsp, and bring to a boil.
   🕒 03:03
7. Add Wood Ear Mushrooms 20g and Fried Fish Cake (Satsuma-age) 50g and bring to a boil.
   🕒 03:23
8. Meanwhile, boil water in a pot and cook Rice Noodles (Vermicelli) 80g according to package instructions for about 4 minutes.
   🕒 03:29
9. Once the soup boils, add Spinach 60g. If available, add spices such as Star Anise (to taste), Cinnamon Stick (to taste), Cumin Seeds (to taste), and Paprika Powder (to taste).
   🕒 03:43
10. Drain the cooked rice noodles in a colander.
    🕒 04:27
11. Add the rice noodles to the soup and simmer for about 1.5 minutes.
    🕒 04:36
12. Finish by drizzling with Sesame Oil 1 tbsp and Chili Oil (to taste). Serve.
    🕒 05:03