Here is my take of the ever popular Sichuan Chilli Crisp:
Chilli Flake
Combination of the following amounting to roughly 200g:
Korean chilli flakes medium course
(optional) Dried big red chillies
(optional) Dried Medium red chillies
(optional) Dried Thai bird's eye chillies
½ tbsp Sichuan peppercorns (red) roasted, pounded fine
2 or 3 tbsp Roasted sesame seeds
1 tsp salt
1 tsp white sugar
½ tsp of MSG
Aromatics
750ml Canola oil
2 bay leaves
3 pieces star anise
2 pieces of cinnamon (cassia bark if you're a PRO)
1/2 tbsp dried fennel seeds
1 tbsp Sichuan peppercorns (red)
5 slices of ginger slapped
5 garlic cloves, abused and destroyed
(optional) 3 pieces of black cardamom, cracked open
(optional) 4 piece of dried mandarin orange peel
Filling
1 x large onion diced finely
1 small pack of Sichuan preserved mustard greens - roughly minced (榨菜)
100 - 200g fermented/preserved black beans - soaked for 3 hours and drained
Water or clear spirit to soak preserved black beans
(optional) 50g fine/small korean anchovies, fried, drained, set aside
(optional) 2 blocks of fermented bean curd, broken up
Prep dried chilli
Soak preserved black beans in water or clear spirit for 3 hours and drain
In low heat and dry pan/wok, fry (without oil) dried big/medium/thai bird’s eye chilli
until it turns dark redBreak dried chillies into half, pour and discard chilli seeds
Using blender, blitz dried chillies into flakes (not too fine)
Lightly roast Sichuan peppercorns until oils starts to stain the pan
Pound Sichuan peppercorns into powder
Mix Sichuan peppercorns powder, sesame seeds, salt, white sugar, MSG
with dried chilli flakes, Korean chilli flakes
Fried Anchovies
Heat canola oil in big pot to around 160-180C
Fry Korean anchovies until golden or stops bubbling
Pour everything through a sieve, keeping the hot oil in another pot. Put aside anchovies.
Reheat same canola oil
Assembly
Put all aromatics to fry until garlic becomes golden
Pour everything through a sieve, keeping the hot oil in another pot. Discard fried aromatics.
Reheat same canola oilFry onions and mustard greens - fry 5 to 10 mins until onions are brown
Add fermented bean curd and drained fermented bean curd - fry 5 mins
Add fried anchovies and chilli flake mixture - fry 3 to 5 mins
Take off flame, let cool to room temp without lid on
Leave in fridge for 24 hours before consuming
Credits/Inspiration
Andong's Chilli Crisp
https://www.youtube.com/watch?v=ECnCL-TbLTY
Chinese Cooking Demystified
https://www.youtube.com/watch?v=nkTQTS2RSCU
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