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.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 (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. ______ And check out our Patreon if you'd like to support the project! https://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s