Scorched chili oil (Hóng yóu) from Family Style Chinese Cookbook: Authentic Recipes from My Culinary Journey Through China (page 37) by Shanti Christensen
- red pepper flakes
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Sichuan peppercorns
Dried berries of Xanthoxylum species plants.
Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine.
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- Serves : 1 cup
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EYB Comments
See recipe for a variation.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Thousand-year-old eggs with double chiles (Shuāng jiāo pí dàn); Lamb fried rice Xinjiang style (Zī rán yáng ròu chǎo fàn); Cat’s ear pasta (Māo ěr duǒ); Beijing-style noodles (Lǎo Běijīng zhá jiàng miàn)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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