yum, one of my favorite dishes too! i started with the recipe from serious eats, but didn't think it had enough sauce. tweaked it to roughly triple the sauce to look like about what you have there.
Keep in mind I don’t generally follow recipes to a tee, I will gather the same ingredients and kinda find what makes logical sense when making the food.
The “chilis” are Szechuan peppercorns. They have a numbing effect on your tongue that I didn’t particularly like, so I added less.
Add comment