Dahongpao peppercorns

Sichuanese people like to use Zanthoxylum bungeanum in their dishes. Among them, Dahongpao Zanthoxylum bungeanum is the first of the thirteen fragrances. Its characteristics are thick skin and rich flesh, bright color, strong aroma, and smelly smell, and the aroma is not easy to disperse after long cooking. It is often used in the preparation of braised soups, preserved foods and stews. As long as a little is added to the cooking, it is like magic to bring the food to another level. Meat: 5 grams (half a pack) of pepper with 2 kilograms of meat Soup: 10 grams (a pack) peppercorns with 2 liters of water For details, please read the recipes on the official website