CUMIN AND SICHUAN PEPPERCORN SAUCE RECIPES

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SICHUAN CRISPY FRIED PORK | CHINA ... - CHINA SICHUAN FOOD



Sichuan Crispy Fried Pork | China ... - China Sichuan Food image

Sichuan deep-fried crispy pork

Provided by Elaine

Categories     Main Course

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

1000 g pork butt ( ,or leaner pork belly)
1.5 tbsp. salt ( ,divided)
1 tbsp. shaoxing cooking wine
1 tbsp. Sichuan peppercorn
1 tbsp. oyster sauce
oil for deep-frying
500 g sweet potato starch
1/2 tbsp. white pepper
5 middle size eggs
100 ml water for adjusting

Steps:

  • In a large bowl, mix sweet potato starch with 1/2 tablespoon of salt. Crack eggs in. Then slightly add water until the batter can hold shapes for 2-3 seconds and just running. Combine well and set aside for 30 minutes.
  • Cut the pork butt into small strips around 3cm wide. Transfer to a bowl and marinate with 1 tablespoon of salt, cooking wine, oyster sauce, white pepper and Sichuan peppercorn.
  • Mix the pork strips in.
  • Heat oil to 160 to 170 degree C, and slide the pork strips in. Fry for around 3 minutes over medium fire until slightly browned. Transfer out and strain oil.
  • Heat oil to 200 degree C (almost smoky), place the fried pork in. Quickly fry for 20 to 30 seconds until golden brown. Serve hot. If you plan a hotter version, you can serve with a dry dip.

Nutrition Facts : Calories 1716 kcal, CarbohydrateContent 222 g, ProteinContent 108 g, FatContent 39 g, SaturatedFatContent 13 g, CholesterolContent 709 mg, SodiumContent 4981 mg, FiberContent 7 g, ServingSize 1 serving

CHINESE CHILI OIL - CHINA SICHUAN FOOD



Chinese Chili Oil - China Sichuan Food image

A perfect Chinese chili oil combines strong aroma and bright red color

Provided by Elaine

Categories     Sauce and paste

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 20

Number Of Ingredients 15

7 tablespoons red pepper flakes ( ,Sichuan style pepper flakes is fried before curshing)
1 tablespoon toasted white sesame seeds
1/4 teaspoon Sichuan peppercorn
1 cup vegetable oil or 1/2 cup more for adjusting
1 thumb ginger (,must)
2 bay leaves (,must)
3 star anise (,must)
1 bark Chinese cinnamon
3 scallion whites (,must)
1/4 teaspoon Sichuan peppercorn (,must)
4 cloves
1/4 teaspoon whole cumin seeds
1/8 teaspoon fennel seeds
1 Amomum tsao-ko (,Cao Guo)
3 amomum kravanh (,White Dou Kou)

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.

Nutrition Facts : Calories 22 kcal, CarbohydrateContent 2 g, ProteinContent 1 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 47 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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