Copycat Danshan Spice Mix (for those that can't find it)
Ok, this was something we 100% should have covered in our previous video. Apologies. (Yunnan dry chili dip 自制单山蘸水)
0:00 - Whoops
0:40 - Toast and grind chilis, spices
1:39 - Mix everything together
I've edited the original substack post to contain this recipe as well:
https://chinesecookingdemystified.sub...
... but might as well also copy it over here too ：）
Chili peppers, 20g. We used Erjingtiaos. Guajillos might be nice. Aim for something medium-spicy and fragrant
Sichuan peppercorns (花椒/青花椒), 1 tbsp. Preferably a green one
Fennel seed (小茴香), 2 tsp
White peppercorn, 1/2 tsp. Black pepper should also be ok
MSG (味精), 1 tsp
Salt, 1/2 tsp
Ginger powder, 1/2 tsp
Chicken bouillon powder (鸡粉), 1/2 tsp or an additional 1/2 tsp of MSG
Slice the chilis into a wok, then toast the chili peppers over a medium low flame until roughly ‘chestnut colored’, ~5 minutes. Remove, and jiggle in a spider to get out some of the seeds. Set aside.
Over a low flame, toast the spices until fragrant, ~2 minutes. Set aside.
Grind half of the chilis into a flake, and half into a fine powder. You should be looking at roughly ~3 tbsp worth in all.
Grind the spices into a fine powder. This should yield you ~2 tbsp.
Mix everything together.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite B-Side Tracks
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