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Sichuan Chili Oil Minced Pork Chongqing Noodles

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 30 minsscheduleTotal: 45 minsoutdoor_grillBoiledlocal_fire_departmentSpicy
Allergens:warningGlutenwarningSoywarningPeanuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

schedulePrepare in advance

  • circleThe chili oil needs to be covered and steeped for over 12 hours in advance for a richer aroma12h
01
Active Cooking
00:00:21
  • Heat the wok on low heat and add 50ml of rapeseed oil
  • Add 50g of bullet chili and 50g of lantern chili sections
  • Add 10g of Sichuan peppercorns
  • Stir-fry continuously until the chilies are crispy and can be crushed by hand, then remove from heat, let cool, and pound into coarse crumbs in a stone mortar
local_fire_departmentLow heat
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Watch out

Keep the heat low, otherwise the chilies will easily burn and turn bitter.

Ingredients:vegetable oil (50 ml)bullet chili (50 g)lantern chili (50 g)Sichuan peppercorns (10 g)
Tools:stone mortarwok
02
Active Cooking
00:00:56
warningStay safe

Hot oil splatters easily and can cause burns; be very cautious when adding ingredients, and prevent fire due to high oil temperature.

  • Pour 500ml of rapeseed oil into the wok and heat until smoking
  • Add 35g of scallions, 30g of ginger, and 50g of sliced onions
  • Fry until the aromatics turn dry and yellow, then remove and discard
local_fire_departmentHigh heat
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Watch out

The oil is extremely hot and smoking

be careful of splashing when adding aromatics, and remember to turn off the heat beforehand

Ingredients:vegetable oil (500 ml)scallions (35 g)ginger (30 g)Onion (50 g)
Tools:wokstrainer
03
Active Cooking
00:01:11
  • After the oil cools down, add the pre-soaked 5g cinnamon bark, 5g seeded black cardamom, 5g star anise, 5g white cardamom, 3g bay leaves, and 3g fragrant grass
  • Simmer on low heat to infuse the spice flavors into the oil
  • Fry until the spices release aroma and the oil reaches 60% heat, then turn off the heat
local_fire_departmentLow heat
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Watch out

The oil must be cooled first, otherwise the spices will instantly burn and turn bitter.

Ingredients:cinnamon bark (5 g)Black cardamom (5 g)star anise (5 g)white cardamom (5 g)bay leaves (3 g)fragrant grass (3 g)
Tools:wok
04
Active Cooking
00:01:30
warningStay safe

Hot oil can easily splatter and cause burns when poured into chili powder; maintain a safe distance and use a suitable container.

  • Put 100g of chili powder into a large bowl
  • First, pour half a spoon of the hot spiced oil to moisten the chili powder
  • When the oil temperature drops to 50% heat, pour in a second time to submerge the chili powder
  • When the oil drops to 40% heat, pour in the rest and mix well
  • Do not remove the spices yet; cover and let steep for 12 hours for a richer aroma
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Watch out

The oil pouring must be done in three stages as it cools down, otherwise high temperature will instantly burn the chili powder and make it bitter.

Ingredients:chili powder (100 g)
Tools:serving bowl
05
Active Cooking
00:01:55
  • Heat 30ml of oil in the wok, add 10g of minced ginger to sizzle
  • Add 30g of broad bean paste and stir-fry until red oil comes out
  • Add 150g of minced pork and stir-fry
  • After the minced pork changes color, add 30g of sweet bean sauce
  • Stir-fry until fragrant, then turn off the heat and remove from the wok; the meat sauce is ready
local_fire_departmentMedium heat
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Watch out

Stir-fry the broad bean paste on medium-low heat, otherwise it will easily stick to the bottom and burn.

Ingredients:vegetable oil (30 ml)ginger (10 g)broad bean paste (30 g)minced pork belly (150 g)Sweet bean sauce (30 g)
Tools:wok
06
Active Cooking
00:02:21
warningStay safe

Be careful of steam burns when handling boiling broth, and always use insulated gloves when moving the large pot.

  • Prepare 1000ml of pre-made pork bone broth, heat it to boiling, and set aside
local_fire_departmentMedium-low heat
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Watch out

The broth must be kept boiling hot, otherwise adding it to the bowl will drop the temperature of the noodles and seasonings, affecting the texture.

Ingredients:soup broth (1000 ml)
Tools:large stock pot
07
Active Cooking
00:02:39
  • Season the bottom of the bowl with 2g salt, 1g MSG, 1g chicken powder, 1g Sichuan peppercorn powder
  • Add 5ml Sichuan vinegar, 5ml light soy sauce, 15ml ginger-garlic juice, 15g lard
  • Add 10g chopped preserved mustard greens and 5g finely chopped celery
  • Add 15ml spiced chili oil with sediment
  • Finally, pour in 300ml boiling bone broth to mix and dissolve the seasonings
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Watch out

The seasoning order and quantities must be accurate, and the broth must be hot enough to fully melt the lard and release the spice aromas.

Ingredients:Salt (2 g)MSG (1 g)chicken powder (1 g)Sichuan peppercorn powder (1 g)Sichuan vinegar (5 ml)light soy sauce (5 ml)ginger garlic juice (15 ml)Lard (15 g)Preserved mustard greens (10 g)celery (5 g)soup broth (300 ml)
Tools:serving bowl
08
Active Cooking
00:03:06
warningStay safe

Prevent boiling water from overflowing or causing burns, and use a dedicated strainer when scooping out the noodles.

  • Drop 200g of alkaline noodles and 50g of bok choy into boiling water and cook until done
  • Remove the cooked noodles and place them into the bowl with the seasoned broth base
  • Add 30g of mushy peas and a spoonful of minced meat sauce
  • Garnish with 5g scallions, 3g coriander, and 5g crushed peanuts; the Chongqing noodles are complete
local_fire_departmentHigh heat
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Watch out

Do not overcook the alkaline noodles, otherwise they will lose their elasticity and become mushy.

Ingredients:alkaline noodles (200 g)bok choy (50 g)mushy peas (30 g)minced pork belly (30 g)scallions (5 g)Coriander (3 g)crushed peanuts (5 g)
Tools:strainerlarge stock pot

groceryAll Ingredients

vegetable oil580 ml
bullet chili50 g
lantern chili50 g
Sichuan peppercorns10 g
scallions35 g
ginger30 g
Onion50 g
cinnamon bark5 g
Black cardamom5 g
star anise5 g
white cardamom5 g
bay leaves3 g
fragrant grass3 g
chili powder100 g
broad bean paste30 g
minced pork belly150 g
Sweet bean sauce30 g
soup broth1300 ml
Salt2 g
MSG1 g
chicken powder1 g
Sichuan peppercorn powder1 g
Sichuan vinegar5 ml
light soy sauce5 ml
ginger garlic juice15 ml
Lard15 g
Preserved mustard greens10 g
celery5 g
alkaline noodles200 g
bok choy50 g
mushy peas30 g
Coriander3 g
crushed peanuts5 g

blenderAll Tools Needed

stone mortarwokstrainerserving bowllarge stock pot