Sichuan Yibin Burning Noodles

Prepare all ingredients: mince the garlic and ginger, chop the green and white parts of the scallions separately, finely chop the Sichuan preserved mustard greens, and crush the roasted peanuts.

Heat the Cooking oil in a wok or large pan over medium heat. Add the Sichuan chili flakes and Whole Sichuan peppercorns, and cook for 1-2 minutes until fragrant and the oil is infused. Carefully spoon out about 10 grams of the infused oil into a small heatproof bowl for the sauce base and set aside.

Increase heat to medium-high. Add the Ground pork to the wok and stir-fry until it is browned and crumbled. Drain any excess fat if necessary.