Copycat Danshan Spice Mix

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Place the dried chilis in a wok and toast over medium-low heat for about 5 minutes until they turn a chestnut color. Remove and shake in a spider or sieve to remove some of the seeds.
   ▶ ≈0:38
2. 2
   Grind the toasted chilis in two batches: half into a fine powder and the other half into flakes. The total yield should be roughly 3 tablespoons.
   ▶ ≈1:05
3. 3
   Combine 1 tablespoon Sichuan peppercorns (preferably green), 2 teaspoons fennel seed, and 1/2 teaspoon white peppercorn. Toast over low heat for about 2 minutes until fragrant. Remove and grind into a fine powder, yielding roughly 2 tablespoons.
   ▶ ≈1:16
4. 4
   Mix the ground chili and spice powders together. Add 1 teaspoon MSG, 1/2 teaspoon salt, 1/2 teaspoon ginger powder, and 1/2 teaspoon chicken bouillon powder, and stir until well combined.
   ▶ ≈1:45