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.

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.substack.com/p/danshan-the-yunnan-chili-dip-that

... 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 (/), 1 tbsp. Preferably a green one
* Fennel seed (), 2 tsp
* White peppercorn, 1/2 tsp. Black pepper should also be ok
* MSG (), 1 tsp
* Salt, 1/2 tsp
* Ginger powder, 1/2 tsp
* Chicken bouillon powder (), 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.

______
And check out our Patreon if you'd like to support the project!

https://www.patreon.com/ChineseCookingDemystified

Outro Music: by
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s