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Kaustaub asked the following question:
Most Chinese serving establishments when I ask for “very spicy” bring out a pepper sauce halfway betwween a paste and liquid.
They say this is what they add in the kitchen to Szechwan and Kung Pao at serving time to adjust the heat.
What is the recipe for this?
Most Chinese serving establishments when I ask for “very spicy” bring out a pepper sauce halfway betwween a paste and liquid.
They say this is what they add in the kitchen to Szechwan and Kung Pao at serving time to adjust the heat.
What is the recipe for this?
