Been watching some old Gary Rhodes in China recently, and he did this when he was in Chendgu. I was gutted a few years ago as I went to China specifically for the Sichuan experience, but it was at the same time as the terrible Sichuan earthquake - so we couldn't get close.
I'm still addicted to 'proper' Sichuan - and that doesn't mean Sichuan Sizzling Beef from the local Chinese take away which is as far from the real thing as could be imagined.
The porks already been boiled - hence the name of the dish
It's the fried till crispy
Some Toban djan and black beans frying away
The leeks at the end really add something to this dish
I'm still addicted to 'proper' Sichuan - and that doesn't mean Sichuan Sizzling Beef from the local Chinese take away which is as far from the real thing as could be imagined.
The porks already been boiled - hence the name of the dish
It's the fried till crispy
Some Toban djan and black beans frying away
The leeks at the end really add something to this dish
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