PREVIEW
...
"SIZZLE!"
After the oil in the wok was hot, Grandpa Gao added the prepared Scallion and Ginger, Sichuan peppercorns, and dried chili pieces, and began to stir-fry. Once the fragrance wafted out, he added the minced Doubanjiang.
Very soon, the unique, savory aroma of the Doubanjiang spread through the air.
"When stir-frying Doubanjiang, don’t be in a hurry to add water," Grandpa Gao said. "You need to fry it slowly to thoroughly bring out the sauce’s fragrance. That’s ...
YOU MAY ALSO LIKE


























