We go to Sichuan restaurants a lot, mostly because it's one of my favorite things to eat. Tender beef in spicy sauce, oh yes. Mabo tofu, yup. Dan dan mien? Yes, yes, yes. Well, I've been tinkering with how to make some of my favorite Sichuan delights at home, and I'm getting closer.
Frying ginger, garlic, garlic chives, scallions, ground pork with a mixture of spices and tofu.
Soo spicy, fragrant and satisfying.
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