Spicy and Sour Flavor Profile

There is a distinction in the spiciness and sourness used for stir-fried dishes and those simmered.For stir-fried dishes, Sichuan is used. For simmered dishes, is used. 1, sugar 0.6,vinegar 0.9, spring onion,ginger, garlic and wine,soy sauce, clear broth, an appropriate amount of red oil. The method is to first sauté the spring onions, ginger, garlic, and sauce, then mix in other seasonings. For simmered dishes, the ratio is white pepper powder 0.8, vinegar 6, chopped spring onion,coriander seeds 6, a little sesame oil. The characteristic of stir-fried dishes is sour and spicy with a slight sweetness, while the simmered ones are sour and spicy with a refreshing taste, initially salty and sour, but then one feels the spiciness. Stir-fried dishes include acid and spicy squid rolls, acid and spicy fish slices;Simmered dishes such as acid and spicy soup, acid and spicy braised chicken blood etc.