DOUBANJIANG NEAR ME RECIPES

Name: Doubanjiang | Broad Bean Paste
Cuisine: Sichuan cuisine
Ingredients: 150 g dried board beans ( , peeled); 0.3 g kit starter; 800 g to 1000g fresh pepper; 3 tbsp. minced ginger ( , optional); 30 ml white spirit ( , or other hard liquor); 250 ml cooled boiled water; 50 g for beans +40g (for fresh peppers) salt; 2 tbsp. fermented sticky rice; oil as needed; a Jar; 2 star anises; 3-4 bay leaves; 1 tablespoon red Sichuan peppercorn; 1 small piece of Chinese cinnamon; 1/4 teaspoon cloves; 1/4 teaspoon fennel seeds; 1 tsaoko; 2 cardamons

DOUBANJIANG | BROAD BEAN PASTE(???) | CHINA SICHUAN FOOD

Doubanjiang | Broad Bean Paste(???) | China Sichuan Food image

My grandma's secret recipe to make real Sichuan red oil doubanjiang

Provided by Elaine

Categories pantry sauce

Number Of Ingredients 18

Ingredients

150 g dried board beans ( , peeled)
0.3 g kit starter
800 g to 1000g fresh pepper
3 tbsp. minced ginger ( , optional)
30 ml white spirit ( , or other hard liquor)
250 ml cooled boiled water
50 g for beans +40g (for fresh peppers) salt
2 tbsp. fermented sticky rice
oil as needed
a Jar
2 star anises
3-4 bay leaves
1 tablespoon red Sichuan peppercorn
1 small piece of Chinese cinnamon
1/4 teaspoon cloves
1/4 teaspoon fennel seeds
1 tsaoko
2 cardamons

Steps:

Make fermented fava beans
Make Doubanjiang mixture

Nutrition Facts : ServingSize 100 g, Calories 181 kcal, CarbohydrateContent 10 g, ProteinContent 3 g, FatContent 14 g, SaturatedFatContent 1 g, SodiumContent 2356 mg, FiberContent 2 g, SugarContent 3 g

TWICE COOKED PORK–SZECHUAN PORK STIR FRY | CHINA SICHUAN FOOD

Twice Cooked Pork–Szechuan Pork Stir Fry | China Sichuan Food image

Twice Cooked Pork (Double Cooked Pork) from China Sichuan Cuisine.

Provided by Elaine

Categories Main Course

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 12

Ingredients

300 g pork belly
1 green onion
4-5 Sichuan peppercorn ( , optional)
1 small bunch garlic sprout ( , 3-4 ones, end removed and cut into pieces)
2 long red chili peppers
1 teaspoon cooking oil
1 inch scallion stalk ( , cut into small pieces)
1/2 thumb ginger ( , sliced)
2 garlic cloves ( , sliced)
1 tablespoon broad bean paste: doubanjiang
2 teaspoon dou-chi: fermented black beans
1 teaspoons light soy sauce

Steps:

Place pork belly in a large pot with enough cold water to cover. Add 1 green onion and 4-5 Sichuan peppercorn seeds. Bring to boil and simmer for 30 minutes. If you are cooking a larger amount, cut the pork belly into sections around 15 cm long (keeping note 1) Transfer out and set aside to cool down.
Smash the head of garlic sprouts and then cut the head part and leaves into 1.5 inch sections. Remove the seeds of red pepper and cut into pieces too.
Heat up around 1 teaspoon of oil in wok (not too much, otherwise the dish might be over greasy), fry the pork belly for around 1-2 minutes (Note 2)until they begin to loose oil and slightly brown.
Move the pork slices out and leave oil only, fry ginger, garlic and scallion until aroma. Place doubanjiang and dou-chi, fry for another half minute. Return pork slices and give a big stir fry to combine well.
Add red pepper, fry for another half minutes. Lastly, place garlic spouts and light soy sauce. Combine well and transfer out immediately.
Serve with steamed rice.

Nutrition Facts : Calories 833 kcal, CarbohydrateContent 4 g, ProteinContent 14 g, FatContent 81 g, SaturatedFatContent 29 g, CholesterolContent 108 mg, SodiumContent 52 mg, ServingSize 1 serving

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