Szechuan Peppercorn Salt

• 2 teaspoons salt
• ½ teaspoon 5-spice powder
• ¼ teaspoon<

Heat a wok over medium heat for 45 seconds to 1 minute. Lower heat and add all ingredients. Dry-roast, stirring occasionally, until 5-spice powder turns black. Remove and sieve out peppercorns. Put in a small sauce dish and serve with oysters.