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11 hours ago, Duvel said:
Not quite. Sweet aromatic soy sauce (or 复制酱油) is pretty much Sichuanese; a recipe is provided in the book you’ve recommended ...
Mea culpa.
However, the OP describes his sauce as being "very red/orange"; I can't see that recipe coming out that colour. Also, he or she specifies that he or she didn't detect any Sichuan peppercorn (included in the recipe), but only chili (which is not included).
11 hours ago, Duvel said:
Not quite. Sweet aromatic soy sauce (or 复制酱油) is pretty much Sichuanese; a recipe is provided in the book you’ve recommended ...
Mea culpa.
However, the OP describes his sauce as being "very red/orange"; I can't see that recipe coming out that colour. Also he or she specifies that he or she didn't detect any Sichuan peppercorn.
