black vinegar or white vinegaror balsamic vinegar~1 tspest.
noodles~300 gest.
Steps
1
Heat a pan and dry-roast the glutinous rice pepper and ginger slices without stirring, allowing them to develop a charred, fragrant aroma from direct contact with the hot pan.
2
Once the pepper and ginger are fragrant, combine them with the century eggs and blend until the mixture is well combined and broken down.
3
Transfer the blended mixture to a bowl and season with soy paste, oyster sauce, white pepper, Sichuan pepper oil, and ginger oil.
4
Taste the sauce and adjust seasoning with salt, a small amount of soy sauce, and a little vinegar to brighten and add depth to the flavors.
5
Cook the noodles in boiling water without stirring at first.
6
Once the noodles are cooked, drain them well, pour the charred century egg sauce over top, and toss everything together thoroughly before serving.
PrimedTableBETA
