Asta [AMP] on Nostr: oh, it's just a half remembered variant of one I read 😂 I think in the 'real' ...
oh, it's just a half remembered variant of one I read 😂 I think in the 'real' recipe, you add ginger to the oil and heat the oil without the chiles, then dump the boiling oil over them! BUT, I don't trust myself with boiling oil at the moment, plus no ginger... so I just sorta threw a ton of the Sichuan peppercorns, star anise, and chilies in the wok, then added (Olive oil lmao, which is not the right oil but is absolutely in abundance here) oil till it flew freely.
Fuschia Dunlop is the author I got the original recipe from; _somewhere_ around here I have one or two of her books. They're excellent English language books for Sichuan cooking, as far as I know, as she was actually trained in the province.
Published at
2024-04-28 12:56:36Event JSON
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