The peppercorns were Dahongpao peppercorns, with a heavier numbing taste and a longer-lasting aroma, and they wouldn't easily burn under high oil temperature.
Once everything was prepared, Wang Fan began his creation.
Unlike the Western style where one can leisurely and elegantly cook while listening to symphonies, the Jianghu cuisine of Wudu emphasizes personality, boldness, casualness, and grandeur. Whether it's the dish itself or the cooking process, elegance is never the goal.
With generous oil, he stir-fried scallions, ginger, and spices until fragrant. After quietly putting on a mask and goggles, Wang Fan poured nearly half a pot of chili peppers into the pan.
An oil temperature of 60% hot would make the chili crispy without burning it, allowing the three types of chili to fully release their capsaicin under the influence of the heat.
