Finely mince the Garlic, Scallion, and Fresh Red Chili.
2
In a small bowl, combine the minced Garlic, Scallion, and Fresh Red Chili. Add Light Soy Sauce, Chinkiang Vinegar, Sugar, Water, and Sesame Oil. Stir well to create the dipping sauce and set aside.
3
Pour Vegetable Oil into a deep wok or heavy-bottomed pot. Heat the Vegetable Oil over medium-high heat until it reaches 170-180°C (340-350°F).
