Schezwan or Sichuan Sauce

You will need :-

• 10-12 whole red dry chillies
• 1 tsp kashmiri red chilli powder mixed with 1 tbsp water.
• 7-8 garlic clove paste
• 2 tbsp ginger paste
• 2 star anise powder ( grind star anise in a coffee grinder )
• 1 tsp white pepper powder
• 2-3 tbsp sesame oil
• Salt to taste
• 1/2 tsp light soy sauce
• 2 tbsp brown sugar
• 1 tsp white vinegar
• 3-4 tbsp water

Method:-

Remove stems and soak dry chillies in a hot water for at least 1 hour.
Using little water grind into a fine paste. Leave it aside.
Heat oil in a non stick pan, add garlic paste and saute for few seconds.
Now add ginger paste, saute for 2-3 minutes. Keep stirring on a very low heat.
Add red chilli paste.
Keep stirring till you can see oil seperates from the paste.
Add salt, sugar, white pepper and star anise powder.
Mix everything and keep cooking the sauce.
Add soy sauce and kashmiri red chilli powder which is mixed with water.
Keep saute because you want your garlic and chillies well cooked.
At this stage your sauce will be quite thick, add water and stir well.
Check seasoning and add white vinegar.
Mix and turn off the heat.
Sauce is ready. This sauce can stay in fridge about 7-8 days.
Use when required.