This can serve as an ornament while adding the unique sour and spicy flavor of pickled peppers to the sauce.
Next, prepare some minced scallion, ginger, garlic, and a tiny bit of chopped dry fermented black beans.
Once everything is ready, set up the wok, add a bit of peanut oil, and once it's hot, pour in the minced scallion, ginger, garlic, and the chopped chili and Sichuan peppercorns.
Stir-fry on high heat to dry out the moisture from the ingredients, releasing their aroma.
When the spicy fragrance begins to emerge, add a small spoonful of salt, drizzle in light soy sauce and dark soy sauce, add a small spoonful of oyster sauce, another small spoonful of sugar, and finally pour in a bowl of clear water.
Use a spoon to mix well, simmer on low heat to fully blend the sauce's flavors into the broth.
Simmer for two minutes until the sauce becomes fragrant.
