CHINA SI CHUAN RECIPES

Steps:

• Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
• In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
• Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
• Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
• Stir the starch water once and then place the starch water in the soup. Heat to thicken.
• Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
• Place black vinegar and white ground pepper in. Turn off fire immediately.
• Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.

Steps:

• Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
• Place around 5 tablespoons of red pepper powder in a bowl.
• Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
• Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.