There were many spicy spices in ancient China. Before pepper was introduced into China, people often used pepper, ginger and dogwood as spicy seasonings. These three condiments are also called "three spices". In addition, there are many spicy seasonings in ancient China, such as Fujitsu, cinnamon, pepper, mustard, cinnamon, star anise and fennel, which can meet the basic needs of ancient "spicy molecules".
In fact, Zanthoxylum bungeanum is a native condiment in China, also known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper and Shu pepper. , first recorded in the Book of Songs. Zanthoxylum bungeanum originated in the Himalayas and was transplanted to the second geographical step of China along the Yangtze River. Today, Zanthoxylum bungeanum still plays an important role in spicy spices. Eating spicy food will make people feel a sense of relief and happiness.
Hot sauce making
Stir-fry minced meat with Sichuan-style fried sauce (fat and thin alternately, chopped a little) in an oil pan, then simmer for 5 minutes on low heat, add Pixian bean paste and stir-fry until minced meat is slightly dry, add Jiang Mo (chopped a little), stir-fry until cooked, sprinkle with spiced powder and turn off the heat. You can make Zhajiang Noodles, Mapo tofu, ants in trees and other Sichuan dishes, which are also called Sao Zi.
Wipe the chopped peppers with a wet towel and dry them. Chop pepper, ginger and garlic (make sure not to get wet). Add salt and a little sugar to a large bowl and mix well. Disinfect the glass jar with boiling water, wash and drain, add chopped peppers, and pour a small amount of white wine and sesame oil. Sealed and stored at room temperature for one night and in the refrigerator for one week. Spicy choice small red pepper. Ensure that the whole process is water-free. The soul of Hunan cuisine. Classic dish: fish head with chopped pepper.