Love this dish. I try it at every Sichuan restaurant I go to.
Now I have a nice big roll of the noodle material. I'm trying to duplicate the oily red chili sauce that goes on it, but I'm missing the mark somehow. Red chili oil I got. I know there's a good dose of ground Sichuan peppercorn. I know there's usually something sour involved, but I can't figure out whether it's black vinegar or the plain white kind. Garlic? Maybe, but raw, or heated in the oil? Bean paste? Sesame paste? Ginger? Less sure about these.
Anybody out there know what typically goes in this and/or how it's prepared? Multiple recipes welcomed ... I'll try 'em all.
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