Ingredients for Xiangchun Sauce
| Szechuan pepper shoots 150g | Soybean paste 150g |
| Sweet bean paste 80g | King oyster mushrooms 150g |
| Grandma’s hometown cold-pressed rapeseed oil 20g | Water around 30g |
Method for Xiangchun Sauce
Step 1
Prepare ingredients
Step 2
Remove the tough stems from the Szechuan pepper shoots and chop them
Step 3
Blanch the Szechuan pepper shoots in boiling water until they change color, then drain and let them cool naturally without using cold water
Step 4
Pour Grandma’s hometown cold-pressed rapeseed oil into a pan
Step 5
Heat the oil until it’s 5-6% hot, then add the diced king oyster mushrooms and stir-fry until they release moisture
Step 6
Add soybean paste and sweet bean paste
Step 7
Add a little water, simmer over medium heat until the sauce thickens and slowly drips down when lifted with a spatula. Turn off the heat, let it cool to hand warm, then remove from the heat
Step 8
Pour the sauce over the Szechuan pepper shoots, do not mix it immediately, mix it when eating
Step 9
The sauce is fragrant, slightly sweet and salty, fresh and delicious
Step 10
Great with steamed buns, rice, or noodles
