| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Condiment, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Sichuan peppercorns, crushed |
| 1 |
tb |
Minced fresh ginger |
| 1 |
tb |
Minced garlic |
| 6 |
tb |
Chinese black soy sauce |
| 4 |
|
Scant tablespoons Chekiang vinegar or white rice vinegar |
| 4 1/2 |
ts |
Sugar |
| 3 |
tb |
Sesame oil |
| 1 |
ts |
Chili oil or cayenne pepper or Tabasco |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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