Sichuan Style Bird Eye Chili Sauce Recipe
Ingredients
100 ml vegetable oil
25 g dried bird’s eye chilies
25 g garlic, minced
20 g ginger, minced
1 tablespoon Sichuan peppercorns
5 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar
1 teaspoon sesame oil
Method
Heat the vegetable oil in a pan over medium heat.
Add dried chilies and fry until they turn dark red.
Stir in the minced garlic, ginger, and Sichuan peppercorns. Cook these ingredients for about 1 minute.
Pour in the soy sauce, sugar, rice vinegar, and sesame oil. Mix everything together and cook for another 2 minutes.
Allow the sauce to cool down, then transfer it to a jar for storage.
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