1# Sichuan techniques
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3Fry doubanjiang gently enough to release red color and round the harsh raw edge without burning it. Dry chiles can be fragrant or bitter depending on heat control. Toasted-ground peppercorn should often be added late so the aroma survives.
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5_Dry-frying_ (_gān biān_) is about driving off water and wrinkling/concentrating the ingredient. Restaurants may deep- or shallow-fry green beans first; home versions can use less oil, a broiler, or batch cooking.
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7_Water-boiled_ (_shuǐ zhǔ_) dishes are not mild because of the name: meat or fish is poached in a fierce chile-bean paste broth, then finished with hot oil over chiles and peppercorn.
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9Hotpot has its own base logic and should not be treated as just "make it spicy." Chile oil, beef fat or vegetable oil, aromatics, doubanjiang, spices, and dipping sauces all need balance.