Michael Coon added another ingredient that is not listed below. It's his secret even I can't tell.
This was the first meal I cooked today in San Miguel. It was even better than I remembered.
2 teaspoons rosemary leaves, chopped very fine
Chopped hot chili pepper, 1/4 teaspoon or to taste
1/2 cup dry white wine
A dozen small black olives in brine such as Italian Riviera or French nicoise olives.
12 dried red chilies
1 tablespoon of Szechuan peppercorn
5 slices of peeled ginger
5 slices of garlic
1 stalk of scallion (julienned for garnishing)
1 sprig of coriander (for garnishing)
1 fresh red chili (julienned for garnishing)
3 tablespoons of soy sauce
1 tablespoon of Chinese cooking wine
Salt to taste