Sichuan Condiments Variety Box (Regional Collection)

Rapeseed oil, Bean Paste（Chili, Soybean，Water，Salt，Wheat）,Fermented Soybeans, Ginger, Garlic, Onion, Flavour enhancer (E621, E635), Salt, Sugar, Szechuan Pepper, Star Anice, Fennel, Cinnamon, Allspice, Amomum, Concentrated chili oil, concentrated pepper oil, Chilli oil, Colour (E160c).

1. Cut 500g of tofu into small cubes. Soak them for 2-3 minutes, then drain and set aside.

2. In a pot bring 200ml of water to a boil, then lower the heat and add the seasoning bag (60g). Add the tofu to the pot, stir carefully, and then let it simmer for 3 minutes.

3. While it simmers, mix together 10g of water with 10g of starch, and pour the mixture inside the pot, then mix well and let the sauce thicken.

4. Once cooked, plate it and sprinkle on top with red Szechuan pepper powder, and chopped spring onion to get an authentic flavor.

Rapeseed oil, Chilli pepper, Tomato paste (tomato), Ginger, Garlic, Flavour enhancer (E621), Salt, Sugar, Concentrated chili oil, concentrated pepper oil, Soybean, Preservative (E202).

1. Marinate 200g of thin-sliced meat with cooking wine, salt and startch for around 10 minutes.

2. Add some oil to a pan and stir-fry the marinated meat, then turn it down, put the meat into a plate and let it sit.

3. Add 50g of carrots and 100g of mushrooms (finely chopped) to a pan with some water, boil them until soft, salt to taste and then turn it down.

4. Pour 50g of oil into a pan and add the seasoning bag (110g), then stir-fry until fragrant. Add the meat and the vegetables and keep stir-frying them. You can add some starch to thicken the gravy according to your taste. Serve it and enjoy!

Rapeseed oil, Chili, Bean Paste（Chili，Soybean，Water，Salt, Wheat）,Ginger, Garlic, Flavour enhancer (E621, E635), Salt, Star Anice, Fennel, Cinnamon, Allspice, Amomum, Concentrated chili oil, concentrated pepper oil.

1. Prepare about 1kg or raw ingredients of your choice among different vegetables, meat cuts, and fish. Fry them in a pot filled with oil, then place them on absorbent paper to drain the oil in excess.

2. In a pan pour some vegetable oil, then add some ginger, garlic, prickly ash, and dried chilli peppers. Stir-fry until fragrant.

3. Add 1 serving of spicy pot seasoning (110g), then stir-fry for another minute.

4. Put the ingredients previously fried into the pan, stir well until everything is evenly covered with sauce. Serve it with some freshly chopped coriander on top.

Rapeseed oil, Chili, Szechuan pepper, Bean Paste（Chili，Soybean，Water，Salt，Wheat）, Fermented Black Soybeans, Ginger, Garlic, Flavour enhancer (E621, E635), Salt, Sugar, Star Anice, Fennel, Cinnamon, Allspice, Amomum, Concentrated chili oil, concentrated pepper oil, Potato Starch, Dry pepper, White sesame.

1. Slice 400g of meat of your choice and marinate in with the marinade bag for 2-5 minutes.

2. Add some oil to a pan together with the marinate, stif-fry until fragrant, then add 600ml of water (or stock for better taste), and bring it to a boil. Finally add the sliced meat and other vegetables according to your taste.

3. Once cooked, sprinkle some dry seasoning according to your taste, and plate everything.

4. Add about 100g of vegetable oil to a pan and heat it until smoking-hot. Pour the hot oil directly on top of the dish and sprinkle some choppen green onion to taste. Enjoy.

Vegetable Oil, Broad Bean Paste (Chilli Pepper, Broad Bean Kernel, Water, Salt, Wheat), Fermented Soya Bean, Ginger, Garlic, Onion, Salt, Sugar, Spices, Food Flavors and Fragrances, Flavour enhancer (E621, E635) , Preservatives (E202), Colour (E160c).

1. Place a 500g piece of pork belly into a pot filled with boiling water, and cook it until tender. Drain it and cut it into 2-3mm slices, then set aside.

2. Cut 250g of your favourite ingredients (onions, green peppers, ginger, dried beancurd, garlic, etc.), then set them aside.

3. In a wok add 80g of oil, then stir-fry the meat slices until they start shrinking in size and become wavy. Add the other ingredients and keep stirring until cooked. Finally, pour the seasoning bag (60g) on top and keep cooking and stirring until fragrant. Enjoy!

Rapeseed oil, Chilli pepper, Sichuan Pepper, Soybean, Ginger, Garlic, Sesame, Salt, Sugar, Flavour Enhancer (E621), Star Anice, Fennel, Cinnamon, Allspice, Concentrated chili oil, concentrated pepper oil.

1. In the same soup bowl where you’re going to eat, add one seasoning bag (60g) and dilute it with 300-350ml of boiling water (or hot stock for better taste). Mix well and set aside.

2. In the meanwhile, in a pot cook 80g of noodles according to the instructions.

3. Strain the noodles, Place them in the bowl and serve the dish.