Zi Sichuan Pepper Seasoning.
If there is one taste most closely associated with Sichuan cuisine, it is Sichuan peppercorn, the numbing spice. The bride of the chili pepper in many Sichuan dishes, it is the má—numbing—to chili pepper’s là—spicy hot—in the word málà, which is practically synonymous with Sichuan food. While many cuisines make use of the chili pepper, no other cuisine features Sichuan pepper—which the Sichuanese call hua jiao, or flower pepper, because of its flowery shape when dried—so abundantly and unabashedly.
Ingredients:
Seasoning Pack: Rapeseed Oil, Broad Bean Paste (Chilli, Broad Bean, Salt, Water), Chilli, Salt, Ginger, Garlic, Cooking Wine, White Sugar, Peppercorn, Roasted Sesame, Pepper, Spices, Flavour Enhancer (E621, E635).
Pickled Fish Seasoning Pack: Corn Starch, Salt, Pepper, Spices, Stabiliser (E1101).
Chilli Pack: Chilli, Roasted Sesame, Peppercorn, Spices.
Nutrition:
| Typical Value | Per 100g |
|---|---|
| Energy | 138kJ / 59Kcal |
| Fat | 3.5g |
| Of which Saturates | 0g |
| Carbohydrate | 9.5g |
| Of which Sugars | 9g |
| Fibre | 0g |
| Protein | 0g |
| Salt | 0.02g |
Allergen:
See ingredients in bold.
Features:
Ready to use.
Suitable for vegetarian.
Usage:
Use as condiment.
Preparation:
Spicy Seasoning For Szechuan Boiled Fish (Sichuan)
1. Pickling the fish fillet: Put 1kg of fish fillet in a container, add a whole package of fish fillets pickled seasoning and half-pack of seasoning, stir-well with chopsticks, and set aside.
2. Beansprouts soup base: The bean sprouts are cooked in hot water with salt or chicken flavouring, and then pour the water out. The bean sprouts are removed and placed at the bottom of the bowl for further use.
3. Cooking the soup base: Add 700ml of drinking water to the pot, boil and add the remaining half of the seasoning and boil again.
4. Further cooking: Add the already pickled fish fillets into the soup base one by one, boil again for 3-5 minutes; pour it into the bowl of the beansprouts, sprinkle the proper amount chilli pepper and Sichuan pepper on the fish fillet, and pour 100g hot oil, taste better.
Tips:
1. If all the fish fillets are poured into the pot together, it will stick after cooking, and the fish fillets will be broken when the chopsticks are caught.
2. Other way to enjoy: Fish soup can be further used to cook noodles.
Storage:
Keep in a dry, cool place.
Keep Refrigerated after opening.
For Best Before End: See packaging.
Packaging:
Packet
Weight:
220g
Item Code:
CWZ006
Country of Origin:
China
Distributor:
Star Oriental Trading Ltd.
Unit D, Centurion Park,
Southhampton, UK
SO18 1UB
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