百子櫃THE HUNDRED DRAWERS
Sichuan pepper
花椒
Small red-brown husks split open, which leave the tongue tingling and numb. Cantonese cooking uses little of it, but cures lean on it: salted meat, salted eggs and 鎮江肴肉 all want it, toasted in a dry pan with the salt so the cure smells of it. Sold in packets at Chinese grocers.
Cautions: read first
- It numbs the mouth; use less when children are eating.
Preparation
Toast in a dry pan on a low heat until fragrant, without letting it scorch.
Availability in Australia
Easy to find
