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Ching’s mala crispy Sichuan sausage with pickled chillies and wood ear mushrooms

In Guanghan town, Chengdu, I made a dish using our friend Jenny’s delicious xiang chang – Chinese sausages made from minced pork belly. This is how my grandmother used to prepare Chinese sausage in Taiwan – fried in a wok until crispy and served with raw garlic slices.

Take a trip to an Asian supermarket to find the more unusual ingredients in this authentic recipe.

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  • 2 spicy Sichuan wind-dried sausages (or lap cheong, Cantonese dried sausage)
  • small handful of Chinese dried wood ear mushrooms, soaked in hot water for 20 minutes until soft and pliable, then drained
  • 2 pickled long chillies
  • 2 tbsp vegetable oil
  • 1 small bunch of Chinese garlic chives (or baby spring onions), inner stems sliced on the diagonal into 4cm/1½in pieces
  • 1 tsp chilli bean paste
  • 1 tsp Sichuan peppercorns
  • 1 tbsp Sichuan pepper oil
  • 1 tbsp black rice vinegar (or balsamic vinegar)
  • 1 tbsp light soy sauce
  • pinch sugar