Here is an English recipe for a popular Sichuan dish - Ma La Xiang Guo:

Ingredients:

500g of beef or lamb slices, cut into thin strips

100g of dried red chili peppers

3 cloves of garlic, minced

2 tablespoons of Sichuan peppercorns, crushed

1 tablespoon of fermented broad bean paste

1 tablespoon of soy sauce

1 tablespoon of Shaoxing wine

1 tablespoon of cornstarch mixed with water

2 tablespoons of vegetable oil

Salt and sugar, to taste

Green onions and cilantro for garnishing (optional)

Instructions:

1. In a bowl, mix together the beef or lamb slices, dried chili peppers, garlic, Sichuan peppercorns, fermented broad bean paste, soy sauce, Shaoxing wine, cornstarch mixture, salt, and sugar. Mix well until all the ingredients are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

2. Heat the vegetable oil in a wok or frying pan over high heat. Add the meat and stir-fry for about 2-3 minutes until it turns golden brown and cooked through. Remove from the pan and set aside on a plate.

3. In the same pan, add some more oil if necessary and stir-fry the dried chili peppers and garlic until fragrant. Then add the meat back into the pan and continue to stir-fry for another minute or two until everything is well combined.

4. Serve hot with steamed rice or noodles, and garnish with green onions and cilantro if desired. Enjoy!