Sour and Spicy Flavor Seasoning
A sour-and-spicy flavor base prepared with Pixian doubanjiang (broad bean paste), Chinkiang vinegar, and soy sauce, among other seasonings. Suitable for dishes such as sour-and-spicy fish pieces and sour-and-spicy tofu.
Ingredients
Pixian doubanjiang (authentic Pixian broad bean paste, bright red in color, rich aroma, moderate saltiness, no added food coloring; chop finely before use)
to taste
Aromatic vinegar (added in two stages: first to remove off-odors, second to adjust sourness)
to taste
Soy sauce (for color adjustment)
to taste
Sugar (add just until sweetness is no longer detectable; balances flavor and removes gaminess while enhancing freshness)
to taste
Refined salt
to taste
MSG
to taste
Sesame oil (drizzled over the finished dish for extra aroma)
to taste
Chili oil (added when extra heat is needed, provides both spiciness and a glossy red finish)
to taste
Instructions
1
Frying the Base
Place the finely chopped doubanjiang into a wok with hot base oil and fry until the red oil is released, then add fresh stock.
2
Seasoning
Add the main ingredients along with soy sauce, vinegar, and sugar. Once the seasonings have infused into the ingredients, finish with MSG and a final addition of vinegar to balance the hot and sour flavor.
