This classic Chinese seasoning mixture is typically used in Sichuan cooking as a rub for poultry or meat, or as a dipping salt for fried foods.
- 1⁄2 cup kosher salt (we like Diamond brand)
- 1⁄4 cup Sichuan peppercorns
Toast salt and peppercorns in a dry skillet set over medium heat, stirring often, until salt turns slightly grey, 2–3 minutes. The peppercorns will smoke, but be careful not to let them burn.
Crush hot mixture to a grainy powder in a mortar, then shake through a sieve to remove husks. Discard husks (or save to season stock).
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