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Steamed salmon with black beans and Sichuan dumplings in spicy sauce
Fruit and vegetables
25g/1oz Chinese dried black
mushrooms
4 tbsp finely chopped
spring onions
or Chinese chives
1 tbsp finely chopped
garlic
1½ tbsp finely chopped
garlic
1 tbsp finely chopped fresh
ginger
3
spring onions
, finely shredded
small handful
fresh coriander
Tins, packets and jars
75ml/2½fl oz
chicken stock
2 tbsp chopped tinned
black beans
Cooking ingredients
1 tbsp
cornflour
2 tsp
salt
pinch freshly ground
black pepper
2 tsp
sesame oil
2 tsp roasted
Sichuan peppercorns
, ground
2 tbsp dark
soy sauce
1 tbsp caster
sugar
1 tsp
salt
1 tbsp light
soy sauce
freshly ground
white pepper
2 tbsp light
soy sauce
1½ tbsp groundnut or
vegetable oil
Dairy, eggs and chilled
1 free-range
egg white
Meat, fish and poultry
450g/1lb fatty
pork mince
450g/1lb
salmon
fillet, skin removed, divided into 4 equal pieces
Other
225g/8oz wonton wrappers
1 tbsp groundnut oil
2 tsp chilli oil
2 tbsp finely chopped spring onions
3 tbsp tahini
2 tsp chili bean purée
1½ tbsp Shaoxing rice wine or
dry sherry
Back to recipe
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