World Gourmet Summit 2002
| Ingredients: | |
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chili black bean sauce |
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sour red chili |
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black pepper |
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| white vinegar | |
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cumin, ground |
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6 |
peppercorns, ground |
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chicken bouillon, powder form |
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mantou (deep-fried steamed bread)cubed |
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honey |
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red pepper, spicy |
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green pepper, spicy |
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| garlic | |
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green onion |
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black vinegar |
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Wulong tea leaves, hand-picked |
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Martell Cognac |
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peanuts, roughly chopped |
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walnuts, roughly chopped |
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| cashews, roughly chopped | |
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almonds, roughly chopped |
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pinenuts, roughly chopped |
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hazelnuts, roughly chopped |
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This spicy accompaniment is inspired by the people of Guizhou province. It can be eaten as a dish by itself or as an accompaniment sauce. The ingredients are blended in precise amounts to create a balance taste for the discriminating palate. This dish maybe accompanied by a fine high mountain Wulong tea or with crisp lighter wine white wines or non-spicy lighter red wines.
Method:
Mix
all ingredients together and serve.
Tip:
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