1. Stir fry dried Sichuan peppercorns in a steel pot until fragrant, with a crackling sound. Turn off the heat, cool down, and then place them on an enlarged cutting board. After cooling, Sichuan peppercorns are very crispy and easy to crush.
2. Spread clean white paper on Sichuan peppercorns, use a rolling pin to roll and press vigorously, repeat multiple times, fold and roll again until most of them are in powder form.
3. Filter several times with a net, and put the powder into a glass jar. The remaining ones can be pounded again, sieved and filtered, leaving only some white shells. They can be discarded or fried before cooking next time.
The method of consuming Sichuan pepper powder is as a seasoning. Sichuan pepper powder is the dried and mature skin of green peppers, which usually ripens after the beginning of autumn. It grows in many provinces in China, especially in Sichuan where the quality is better, and in Hebei and Shanxi where the yield is higher. Sichuan pepper powder is a unique spice in China, ranking first among the thirteen spices. It can be used in braised or braised dishes, small dishes, Sichuan kimchi, as well as chicken, duck, fish, beef, and mutton. Sichuan pepper powder has a fragrant aroma and can remove the fishy smell of meat, improve taste, and increase appetite.
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