食譜交流

Ingredients: Chili powder, Sichuan peppercorn powder, white sesame seeds, sugar, salt, rice wine, salad oil Instructions: 1. Heat salad oil until smoking, stirring occasionally to ensure even temperature. Turn off heat and set aside once smoking. 2. In a bowl (or pot), prepare a generous amount of chili powder. Mix in sugar and salt evenly, then add rice wine and stir. Add in small amounts multiple times until the chili powder clumps. 3. On top of the clumped chili powder, add Sichuan peppercorn powder and sesame seeds in layers. 4. Pour the cooled oil into the pot in portions using a ladle. Stir each time you pour oil to prevent burning. Ensure the oil covers the chili powder. 5. Once the spiced chili oil cools down, transfer it to a clean container for later use as a table condiment. Using regional terms, 'chili powder' and 'Sichuan peppercorn powder' refer to the ground form. For this spiced chili oil, avoid using very fine or very coarse chili powder. Fine powder burns easily, and coarse powder has an unpleasant texture. Choose a medium grind available in the market. It's best to use Da Hong Pao Sichuan peppercorns for their strong aroma, color, and numbing flavor. Locally produced Sichuan peppercorns in Taiwan are only suitable for braised dishes as they lack sufficient aroma, color, and numbing properties. Lightly toast the Sichuan peppercorns in a dry pan over low heat until they can be easily crushed by hand. Then, crush them with a rolling pin or mortar and pestle. Do not use a blender or food processor, as Sichuan peppercorns contain oils that are difficult to clean.

Ingredients: Pork Belly, Soy Sauce, Rice Wine Instructions: 1. Cut pork belly into mahjong tile-sized pieces, wash with water, and drain. 2. Heat a pan with a very small amount of oil, just enough to coat with a paper towel. Add the pork belly and pan-fry over low heat. 3. The pork belly will release its own fat, so don't worry if the oil increases. Continue to pan-fry over low heat, using its own rendered fat until golden brown and crispy. Pour out excess oil. 4. Turn up the heat to high, splash in rice wine to remove any gamey smell, then add soy sauce for color and flavor. The skin of the pork belly will become very crispy after frying. If you have sensitive teeth, you can remove the skin before cooking. The rendered pork fat can be used to stir-fry vegetables or rice for extra flavor if you don't mind the slight gamey smell (since aromatics like ginger and scallions weren't used).

Ingredients: Bamboo shoots, pork belly, wood ear mushrooms, dried shiitake mushrooms, abalone mushrooms, oyster mushrooms, enoki mushrooms, dried lily flowers, dried shrimp, pork bone broth, eggs, salt, soy sauce, rice wine, Sichuan pepper oil, potato starch, cilantro. Instructions: 1. Slice bamboo shoots, pork belly, wood ear mushrooms, abalone mushrooms, and oyster mushrooms. Wash and soak dried shiitake mushrooms, then slice them. Wash and soak dried shrimp in water or rice wine. Soak dried lily flowers, remove the stamens, and chop cilantro. 2. Heat oil in a pan. Sauté shiitake mushrooms and dried shrimp until fragrant. Add sliced bamboo shoots, pork belly, wood ear mushrooms, abalone mushrooms, oyster mushrooms, enoki mushrooms, and lily flowers, and stir-fry. 3. Bring pork bone broth to a boil. Add all the stir-fried ingredients to the broth along with the shiitake soaking liquid and simmer for one hour. 4. Season with salt, soy sauce, and rice wine. Thicken the soup with a slurry of potato starch and water. It's best to make it quite thick. 5. Whisk in the eggs to create egg drops, drizzle with Sichuan pepper oil, and top with chopped cilantro. Serve over a bowl of noodles.