Serves: 5
Total Calories: 3
1. Heat salt and peppercorns in a dry skillet over medium-low heat. Stir or shake the pan constantly until the salt begins to brown and the odor of pepper is released (about 5 minutes).
2. Remove mixture from pan and let cool slightly. Crush peppercorns with a rolling pin then strain through a sieve.
3. Store mixture in a tightly capped jar. Use as a table condiment or dip for deep-fried and roasted foods.
NOTE: These mixtures are also known as Fried Salt or Cantonese Salt.
VARIATION:
* For the peppercorns, substitute either 1 teaspoon ground black or white pepper or 2/3 teaspoon Chinese red pepper.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Pepper-Salt Mix recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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