Yield: 1 servings
|1 tablespoon||Sichuan peppercorns, crushed|
|1 tablespoon||Minced fresh ginger|
|1 tablespoon||Minced garlic|
|6 tablespoons||Chinese black soy sauce|
|4||Scant tablespoons Chekiang vinegar or white rice vinegar|
|3 tablespoons||Sesame oil|
|1 teaspoon||Chili oil or cayenne pepper or Tabasco|
Mix all. Process just to blend, pour into a bowl and let stand until the sugar is completely dissolved.
NOTE: The Chenkiang vinegar mentioned is somewhat similar to a thick malt type vinegar though it has more flavor. It has quite a unique and good taste. Any good Chinese market should have it.
Posted by Stephen Ceideburg