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yuxiang
Yuxiang () is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. The technique of sauteeing the combined base ingredients of garlic, scallions and ginger is sometimes compared with the French mirepoix.
On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, salt, doubanjiang, soy sauce, and chili peppers.
==Preparation==
Proper preparation of the yuxiang seasoning includes finely minced pao la jiao, white scallion, ginger and garlic. They are mixed in more or less equal portions, though some prefer to include more scallions than ginger and garlic. The mixture is then fried in oil till fragrant, then adding water, starch, sugar and vinegar to create the basic sauce.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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