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Sichuan Peppercorn Paste
Preparation info
Difficulty
Easy
Appears in
Mastering the Art of Chinese Cooking
Published 2009
Created in Sichuan, this simple paste is often referred to as a “secret ingredient.” It is not at all secret, but it is definitely a fine addition to recipes, blending with and enhancing other ingredients. Consequently its fame and use have spread beyond Sichuan.
Ingredients
Method
In a small bowl, preferably stainless steel, place all of the ingredients and crush to a coarse paste with the handle of a cleaver. Or, use a mortar and pestle. Store in a tightly covered container in the refrigerator for up to 3 days.