baboon2004
Darned cockwombles.
Did you get the Sichuan book or the Hunan one? Favourites in the Sichuan one are the Dan Dan Noodle recipes (all of 'em! I use the extra thin dry egg noodles in the packet with the green and yellow flowers down the right hand side, you can get em in the Chinese shop on Electric Avenue); twice cooked pork; fish fragrant pork; red braised pork; chicken with chillies; dry fry chicken (chicken ones take ages tho cos you do it in batches); did the rabbit one cos they're doing farmed rabbit at borough market now - I don't like the wild one, too gamey; and done pretty much all the veg ones except for the weird vegetables, tho got a book recently with pictures of all of them so I can go foraging now.
I went to the supermarket and just bought as any of the ingredients as I could find first so it feels like less of a big deal making the stuff now, does that make sense? I know I can just buy some pork and some aubergine and chances are I'll be able to rustle something up. Haven't been cooking it so much recently as been trying to support our local Chinese place - went by there a while back and it was shut (just for a day) but got this panic that if it shut and it was cos we hadn't been goin there enough, I wouldn't be able to live with myself.
Thank you! Will give this all a go when I have some more time. Yeah, definitely I will go and buy a bunch of ingredients, else it's all too overwhelming. I have lots of sichuan pepper now, but apparently the stuff you buy in supermarkets is shite, according to Ms Dunlop. Damn. Twice cooked pork is boiled then fried, right? I always fancied learning how to make that.