Great. It is all adjustable. I use less Garlic, and more Chili oil, Vinegar and Szechuan Pepper.
The Fuschia Dunlop Recipe serves it in a Stock that is strongly flavored and has a big slick of Chili oil floating on top. If my Memory serves me. Also a common way to see them served and they stay hotter longer.
Do try the Pork wrapped in Lotus Leaves really fragrant and delicious
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