In a dry skillet over low heat, toast the Sichuan peppercorns and sea salt for 2-3 minutes until fragrant. Grind into a coarse powder using a mortar and pestle or spice grinder, then mix in the white pepper.

Slice the cleaned squid tubes into rings or bite-sized triangles. Pat them very dry with paper towels to prevent oil splatter.

In a bowl, toss the squid with the egg white until lightly coated. Then, dredge the squid pieces in the cornstarch, shaking off any excess powder.

Heat the vegetable oil in a wok or deep pot to 375°F (190°C). Fry the squid in small batches for about 2-3 minutes until golden and crispy. Remove and drain on a wire rack.

Carefully remove all but 1 tablespoon of oil from the wok. Add the minced garlic, red chilies, and scallions, stir-frying for 30 seconds until aromatic.

Return the fried squid to the wok, sprinkle generously with the prepared Sichuan salt and pepper mix, and toss everything together quickly to coat. Serve immediately.