Pairs well with Yunnan Dry Chili Dip (Zhanshuila) - Copycat Seasoning Mix

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Yunnan Dry Chili Dip (Zhanshuila) - Copycat Seasoning Mix

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A homemade version of the classic Yunnan seasoning mix Zhanshuila, a fragrant and medium-spicy chili and spice blend used as a dipping sauce or seasoning.

00:10:00 total

Serves 6

medium

Sauce / Dressing / Flavoured Butter

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Ingredients

  1. chili peppers - 20 g (20 grams, use Sichuan Erjingtiaos or Guajillo for medium-spicy and fragrant flavor)
  2. Sichuan peppercorns - 1 tbsp (1 tablespoon, preferably green Sichuan peppercorns)
  3. fennel seed - 2 tsp (2 teaspoons)
  4. white peppercorn - 1/2 tsp (1/2 teaspoon, black peppercorn can be substituted)
  5. MSG - 1 tsp (1 teaspoon)
  6. salt - 1/2 tsp (1/2 teaspoon)
  7. ginger powder - 1/2 tsp (1/2 teaspoon)
  8. chicken bouillon powder - 1/2 tsp (1/2 teaspoon, or substitute with additional 1/2 teaspoon MSG for vegetarian option)

Instructions

  1. Toast chili peppers: Slice the chili peppers and toast them over a medium-low flame for about 5 minutes until they reach a chestnut color.
  2. Remove seeds: Remove the toasted chili peppers and jiggle them in a spider or bowl to remove some of the seeds.
  3. Toast spices: Toast the Sichuan peppercorns, fennel seed, and white peppercorn over a low flame for about 2 minutes until fragrant.
  4. Grind chili peppers: Grind half of the toasted chili peppers into flakes and the other half into a fine powder, yielding about 3 tablespoons total.
  5. Grind spices: Grind the toasted spices into a fine powder, yielding about 2 tablespoons.
  6. Mix all ingredients: Combine the ground chili flakes and powder with the ground spices, MSG, salt, ginger powder, and chicken bouillon powder (or extra MSG). Mix thoroughly.

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