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).