Hot chilli sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Light soy sauce |
| 3 | tablespoons | Vinegar |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Wine |
| 1 | tablespoon | Fermented glutenous rice |
| Few huajiao (flower pepper - | ||
| Pericarpium zanthoxyli) | ||
| Seeds | ||
| 3 | tablespoons | Dried chilies, diced |
| 1 | tablespoon | Chopped onion |
| 2 | tablespoons | Sliced ginger |
| Cornstarch solution in small | ||
| Amount of broth | ||
Directions
THE SAUCE
THE AROMATICS
THICKENING AGENT
* Mix the sauce ingredients
* In wok brown the huajiao seeds and diced dried chilies.
* Add chopped onion and sliced ginger * Add the mixed sauce ingredients * Thicken to correct consistency with the cornstarch and broth solution
OrientalFood.com Recipe
Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Dave's Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum <xrated@...> on Mar 20, 1999