The sauce is based on a light sweet-and-sour, pepped up with a deep chile spiciness and a trace of Sichuan pepper that will make your lips tingle pleasantly.
NPR: Savoring The Spice In Kung Pao Chicken
When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant.
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