Sichuan cuisine is highly revered, both within China and abroad. But if you want the real thing, make sure you look for this one signature ingredient.

Hot pepper, an important flavoring in Sichuan cuisine, was introduced into China only 200 to 300 years ago. During the period of the Three Kingdoms, the kingdom of Shu was located in Sichuan.

Cook for a minute without adding salt or pepper and then set aside. In the same pan, add another spoonful of oil. Now add onions, carrots, and capsicum and saute on high heat for 2 minutes. Once the ...

Coat it with dry cornflour and deep fry. 3. Heat oil in wok. Add garlic, ginger, onion, oyster sauce, rice wine, chilli, vinegar, sichuan Pepper. Tomato ketchup and sauté it well. 4. Now add stock and ...