SICHUANESE CHILI BEAN PASTE 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

BRAISED TROUT IN CHILLI BEAN SAUCE (DOU BAN YU) RECIPE ...

Braised Trout in Chilli Bean Sauce (Dou Ban Yu) Recipe ... image

The fish lies in a spectacular sauce, a deep rusty red in color, sumptuously spicy and aromatic with ginger and garlic. In Sichuan, they make it with carp.

Provided by Fuchsia Dunlop

Number Of Ingredients 13

Ingredients

1 rainbow trout (about 3/4 lb/350g), scaled and cleaned, but with head and tail intact
Salt
1 tbsp Shaoxing wine
1/2 cup (100ml) cooking oil, plus 2-3 tbsp more
2 1/2 tbsp Sichuan chilli bean paste
2 tsp finely chopped ginger
4 tsp finely chopped garlic
3/4 cup (200ml) chicken stock
1 tsp light soy sauce, to taste
2 tsp potato flour dissolved in 1 1/2 tbsp cold water
1 tbsp water
3-4 tbsp finely sliced spring onion greens
1 tsp sesame oil

Steps:

Make three even, diagonal cuts into the thickest part of each side of the fish, to allow the sauce to penetrate. Rub it inside and out with a little salt, then rub the Shaoxing wine into its belly cavity. Set aside for 10-15 minutes, then drain off any liquid and pat it dry. Rub a little more salt into the skin on both sides (to prevent sticking).
Add the 1/2 cup (100ml) oil to a seasoned wok over a high flame. When it is hot, slide in the fish and fry on both sides until it is a little golden (it won't be cooked through). You need to turn the fish carefully and tilt it so the oil comes into contact with all the skin. Pour off the oil into a heatproof container and slide the fish on to a plate.
Clean the wok if necessary, then reheat it over a high flame. Add the 2-3 tbsp oil and reduce the heat to medium. Add the chilli bean paste and stir-fry until the oil is red and smells delicious. Add the ginger and garlic and stir-fry until you can smell them. Pour in the stock and bring to a boil. Slide in the fish and cook for five minutes or so, seasoning with soy sauce to taste. Keep spooning the sauce over the fish and tipping the wok so the whole fish is cooked. (If you are using a larger fish, turn it halfway.) Using a wok scoop and fish slice, carefully lift the fish from the sauce and lay it on a serving dish.
Increase the heat, stir the potato flour mixture and add just enough to thicken the sauce to a rich, clingy consistency (do this in stages to avoid over-thickening). Stir in the spring onion, then switch off the heat. Stir in the sesame oil and ladle the sauce over the waiting fish.

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Reviews 0
Total Time 30 minutes
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Calories 1128 calories per serving

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