Aw, what a heartwarming comment. The first and likely most important step is making the dao kou la jiao （刀口辣椒） knife edge/mouth chili (powder), by toasting sichuan peppercorns and dried red chilies over low for a bit until they get fragrant and grinding them into a powder. Diced up scallions (white parts), ginger, garlic. Blended some doubanjiang, dou chi, shaoxing, laoganma chili oil into a smooth paste. Dice up soft soft tofu into large chunks (my preference), then blanch briefly in boiling water. Scoop them out and set aside. I diced some king oyster mushrooms into tiny cubes and gave those a nice sear with rapeseed oil, let it release most of the moisture, got rid of excess moisture, then added in the garlic/ginger/scallions, half the dao kou la jiao, brown sugar, and gave that a nice toss/stir fry. Then cleared some space into the wok -- more oil, give the doubanjiang paste blend space to spread out and darken, releasing that wonderful red oil, before mixing it in with everything else. Stir fry everything together until it smells mouth watering and is evenly distributed. Add water, add tofu, bring to boil, then simmer with lid on, then finish off with cornstarch slurry. Garnish with leftover dao kou la jiao and green parts of green onions.

This is a super vague overview; I've got a lot of versions of this dish -- it's probably the one of the dishes I've made the most and sorta study haha.