2Add 50g ginger, 30g garlic, and white parts of 50g scallions to the pot and stir-fry for 15 seconds until fragrant.
3Stir in 60g Sichuan chili bean paste, 80g soy sauce, 30g dark soy sauce, 50g Shaoxing wine, 20g rock sugar, 10g Sichuan peppercorns, 2g bay leaf, 5g cinnamon stick, and 5g star anise.