Toast 3 g Sichuan peppercorns in a dry pan until fragrant, then grind finely.
Mince 10 g ginger, 25 g garlic, and 20 g scallions.
Combine 40 g Chinkiang vinegar, 15 g dark soy sauce, 50 g soy sauce, 10 g sesame oil, 30 g sugar, and ground Sichuan peppercorns in a bowl.
Sesli anlatım, porsiyon ayarı ve daha fazlası
