The dish is a popular street food in the Sichuan province in China. The jelly is made from green bean starch and hot water. We visited Yun restaurant in London to see how it's made. ShangXin ...

Make sure the ... transfer the beans to paper towels to drain. Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir-fry for 10 ...