Sunday, November 13, 2016

Hunan Cuisine: Spiced Salt

Spiced Salt

Revolutionary Chinese Cookbook by Fuchsia Dunlop

4 Tbsp salt
4 Tbsp whole Sichuan pepper
couple pieces of cassia bark
2 crushed red/dried cardamom
5 bay leaves
2 star anise
8 cloves

Stir-fry all the ingredients in a dry wok over medium flame for about 10 minutes, until the salt is brownish and the aromas is deep.  Store in airtight jar.

No comments:

Post a Comment