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CHINESE PEPPER-SALT




Source of Recipe


The cooking of Szechwan and Hunan


Recipe Introduction


The cooking of Szechwan and Hunan
By Windward.


List of Ingredients




1 1/4 tablespoons Chinese brown peppercorns
4 tablespoons table salt

Recipe



Dry fry the peppercorns in a wok over low to moderate heat until aromatic, about 3 minutes, stirring constantly. Grind to a fine powder. Return to the wok with the salt and dry-fry
together, turning constantly with a wok spatula until thoroughly mixed and aromatic. Do not allow the salt to colour. Leave to cool, then store in an airtight jar.