-
1
Toast the Sichuan peppercorns and sea salt together in a dry wok or pan over medium heat until the peppercorns are fragrant and just beginning to smoke. Transfer to a mortar or spice grinder and grind coarsely. Set aside. The jiao yan is ready when it smells distinctly numbing and aromatic.
-
2
Pat the scored squid bodies and tentacles completely dry with paper towel. No surface moisture should remain — press firmly and repeat until the flesh feels dry to the touch. Any residual water will prevent the coating from adhering.
-
3
Dust the dried squid pieces lightly and evenly in cornstarch, shaking off all excess. The coating must be the thinnest possible film — not a batter, not a thick dredge. The squid surface should be just matt and dry to the touch, with no clumped or wet patches visible.
-
4
Heat the frying oil in a wok or deep vessel to 180–190°C. Lower the squid into the oil in batches, frying each batch for 60–90 seconds maximum. This is where the dish lives or dies: a few extra seconds past 90 seconds will render the squid tough and rubbery beyond recovery. The pieces are ready when the coating is crisp and just set, the squid has curled and turned opaque, and the oil hisses steadily around each piece.
-
5
Remove the squid with a spider or slotted spoon and drain briefly. Immediately bring a clean wok to smoking-hot over the highest possible flame. Add the tablespoon of oil, then the minced garlic and chopped chilli. The wok must be smoking before the aromatics enter — the fragrance of the toss depends entirely on this heat.
-
6
Add the fried squid to the smoking wok and toss with the garlic and chilli for 30 seconds only. Scatter over the jiao yan to taste and toss once more. The squid is ready when every piece is coated in the aromatic mixture and the garlic smells toasted rather than raw.
-
7
Transfer immediately to a serving plate and arrange lemon slices alongside. Serve at once — the crispness is at its peak in the first two minutes after plating.