It’s about fire. It’s about the wok. You can’t be afraid of high heat and cook this dish.
I tried to follow the recipe as much as possible with the cook book except that I switched the amount for dried shrimp and meat. It wasn’t much like what I’ve eaten in Sichuan restaurants in Malaysia. They tend to make it spicy and tie the whole dish together with cornstarch.
But this version from this book is absolutely dry.
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