As with Ruby above, kudos to you for explaining and codifying the ‘three-pour technique’ that seems imperative in the Sichuan version! I’ve only ever seen it detailed in Wang Gang’s YouTube cooking channel 😅
Also, is it traditional that there is no seasoning (i.e. salt/soy/sugar/msg) added?
I’m so excited to finally have this recipe - especially after trying it yesterday! The three temperature pouring technique is so interesting!
happy that you approved!!
As with Ruby above, kudos to you for explaining and codifying the ‘three-pour technique’ that seems imperative in the Sichuan version! I’ve only ever seen it detailed in Wang Gang’s YouTube cooking channel 😅
Also, is it traditional that there is no seasoning (i.e. salt/soy/sugar/msg) added?