This is one of my favourite noodle soup. The secret is caramelizing some sugar with oil before adding hot bean paste 豆瓣酱, Sichuan peppercorns 花椒, star anise 八角, garlic and ginger. The whole spice mixture is then added to the boil pot with parboiled brisket. Cook for a couple of hours and you have a rich and spicy soup. While it is typically used with noodles, it is as good with bread, steamed or baked. Here I have a few slices of fresh bread I just made.
Posts
No comments:
Post a Comment