The Food of Sichuan by Fuchsia Dunlop

Author:Fuchsia Dunlop [Dunlop, Fuchsia]
Language: eng
Format: azw3, epub
Publisher: W. W. Norton & Company
Published: 2019-10-14T16:00:00+00:00

Pounded ciba chile dip

This version is extremely typical of southern Sichuan. Snip 10 dried chiles in half or into ¾-inch (2cm) sections and shake out the seeds as much as possible, then place in a small bowl with 1½ tsp whole green or red Sichuan pepper. Cover with hot water from the kettle and let soak for 5 minutes. Drain the spices, then place in a mortar with ¼ tsp salt and pound to a paste. Heat 3 tbsp cooking oil in a seasoned wok until hot enough to sizzle vigorously when dripped onto the chile paste. Pour the hot oil over the chiles and stir, then add 3 tbsp light soy sauce and 3 tbsp finely chopped spearmint or scallion greens.

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