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.
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