How to make Sichuan sauce | Chinese chili recipe

PREP TIME: 30 mins
COOK TIME: 20 mins
TOTAL TIME: 50 mins

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❗INGREDIENTS❗

(1 cup = 250 ml)
🌶20 dry red chilies
🌶2tbsp garlic cloves (lahsun) – finely chopped.

🌶1 tbs ginger (adrak) – finely chopped.
🌶2 to 2.5 tablespoon water for grinding the red chilies.

🌶½ cup water to be added later.
🌶1 tablespoon rice vinegar or white vinegar or apple cider vinegar.

🌶1 teaspoon organic unrefined cane sugar or brown sugar.
🌶 ½ teaspoon black pepper powder (kali mirch powder).

🌶1tbs soy sauce
🌶3 to 4 tablespoon sesame oil (til ka tail)or any vegetable oil.
🌶Salt as required

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🌟Preparation for schezwan/szechuan sauce🌟

🍄Rinse and then soak the chilies in hot water for 30 minutes.

🍄You can also de-seed the chilies before you soak them. Add them to a chutney grinder or blender. Add water and make a smooth paste of the red chilies.

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🌟How to make schezwan/szechuan sauce
🌟Learn to make schezwan/szechuan sauce

🍄Heat sesame oil or any other vegetable oil in a pan. Add the garlic and ginger first and saute till their raw aroma goes away. Don’t brown them.

🍄Add the ground red chili paste and stir. Then saute for 1 to 2 minutes more till you see oil from the sides of the sauce.

🍄Add salt, pepper, soy sauce and vinegar.
Stir and add 1/2cup of water and give stir again simmer for 15 min. Check the taste of schezuan sauce and add more salt, sugar or pepper as required.

🍄Once the schezuan sauce cools down collect it in a small jar or bowl.
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