Roast and pound the sichuan pepper and set aside.

In a small pot, make about 1 cup of chicken stock and set aside.

In a wok, heat up 4 tbsp oil. Then add minced pork and cook until they aren't pink anymore.

Add ginger and garlic and continue cook for about 2-3 mins.

Add go chu jang and black bean paste, chili powder and mix well.

Add chicken stock, soya sauce, oyster sauce, sugar, vinegar, salt to taste and cook for another 5 mins.

On medium heat and boiling and let it simmer for about 3 mins until the water reduced about 20%.

Add 3 tbsp corn flour water in and until it's thicken.

Add sichuan pepper and tofu now.

Serve with spring onion and rice.