Spicy Sichuan Mala Base YI SICHUAN KITCHEN
1. Prepare 100g Dry Chili. Cut into sections and shake out seeds to lessen spice. 2. Soak Chilies in hot water for 20-30mins until rehydrated. 3.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Blender
- Wok
- Stove
- Spatula
- Wooden spoon
- Heat resistant container
- Refrigerator
- Freezer
Ingredients
- 100g Dried Chillies
- 3tbsp Sichuan Peppercorn
- 4tbsp Shaoxing Wine
- 500g Beef Tallow or Lard
- 1 Star Anise
- 2pcs Cinnamon
- 2pcs Bay Leaf
- 10pcs White Cardamom
- 5g Fennel Seeds
- 1/2 Onion sliced
- 5pcs Big Scallions
- 1cup Cilantro
- 1pc large Ginger
- 50g DoubanJiang
- 1tbsp Tausi black beans
- 1tbsp Rock Sugar or sugar
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