A spicy challenge: We talk all things Sichuan Pepper while I take mouth numbing shots of it. How to cook with this Sichuan spice, where the peppercorn comes from, and what it does to our taste buds. Also: What does it have to do with chilies and black pepper?

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► Sichuan Pepper Salt (椒盐)

3 Tbsp sea salt
1 Tbsp Sichuan peppercorns, any type or blend
1/2 tsp msg (optional)

► Sichuan Pepper Oil (花椒油 / 麻油)

3 Tbsp Sichuan Peppercorns, any type or blend
1 cup of oil
1 piece of star anise (optional)
3 slices of ginger (optional)

► Spicy Chicken / Lazi Ji (辣子鸡)

300g chicken, bone in is traditional but I prefer boneless
1 Tbsp Chinese cooking wine
1 Tbsp dark soy sauce
1 tsp grated ginger

1 egg
1/2 cup corn starch or potato starch, or more until nice and thiccc

oil for deep frying

1/2 cup raw peanuts (sub roasted if needed, add later)
1 tsp grated ginger
1 tsp grated garlic
1/2 cup chopped spring onion, white parts
1 Tbsp red Sichuan peppercorns
2 handfuls dried red Sichuan chilies (I love bullet head 子弹头)

salt to taste
1 tsp sugar
sprinkle of msg
little drizzle of sesame oil, 1/2 tsp
1/2 cup finely chopped spring onions, green parts
small (or big) bunch of coriander, cut into 3-4cm pieces

toasted sesame seeds for garnish

► Lazy Cook’s Mapo Dofu (懒人麻婆豆腐)

2 Tbsp Sichuan peppercorn oil
1 tsp grated ginger
1 tsp grated garlic
1/2 cup chopped spring onion, white parts
1 tsp Doubanjiang (豆瓣酱)
1/2 tsp black bean paste (蒜蓉豆豉)
1 block of smoked tofu, cubed and blanched
1 cup water
1/2 tsp corn starch, dissolved in a bit of water
garnish with chopped spring onion, green parts

► Salt and Pepper Shrimp, sort of Cantonese style (椒盐虾)

300g king prawns, deveined. Some like shell on, I like shell off
1 Tbsp Chinese cooking wine
1/2 cup corn starch or potato starch

oil for deep frying

1 tsp grated ginger
1 tsp grated garlic
1/2 cup chopped spring onion, white parts
Sichuan pepper salt to taste
1/2 cup chopped spring onion, green parts for garnish

1,5 Tbsp olive oil
150g lean bacon
750g beef, stew meat
1 large white onion
2 cloves of garlic
1-2 carrots, in chunks
2 bay leaves
2 sprigs of thyme
2 sprigs of parsley
1 bottle burgundy red wine (or any Pinot Noir)
salt & pepper to taste

7-8 button mushrooms, halved
3-4 very small onions, halved
2 Tbsp olive oil
1 Tbsp butter
1 sprig of thyme
salt, pepper

500g baby potatoes, steamed

for finishing:
1 sprig of thyme
1 clove of garlic
1 Tbsp butter
finely chopped parsley

► MY NAME IS ANDONG
Food is so powerful in bringing cultures together – something I learned when I lived in China. So let’s travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.

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