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
- chili peppers - 20 g (20 grams, use Sichuan Erjingtiaos or Guajillo for medium-spicy and fragrant flavor)
- Sichuan peppercorns - 1 tbsp (1 tablespoon, preferably green Sichuan peppercorns)
- fennel seed - 2 tsp (2 teaspoons)
- white peppercorn - 1/2 tsp (1/2 teaspoon, black peppercorn can be substituted)
- MSG - 1 tsp (1 teaspoon)
- salt - 1/2 tsp (1/2 teaspoon)
- ginger powder - 1/2 tsp (1/2 teaspoon)
- chicken bouillon powder - 1/2 tsp (1/2 teaspoon, or substitute with additional 1/2 teaspoon MSG for vegetarian option)
Instructions
- 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.
- Remove seeds: Remove the toasted chili peppers and jiggle them in a spider or bowl to remove some of the seeds.
- Toast spices: Toast the Sichuan peppercorns, fennel seed, and white peppercorn over a low flame for about 2 minutes until fragrant.
- 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.
- Grind spices: Grind the toasted spices into a fine powder, yielding about 2 tablespoons.
- 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.
