Dry Chili Dipping Bowl (Gān Dié)

Instructions

1. 1In a dry wok or skillet over medium heat, toast Sichuan chili flakes for 1 minute—stir constantly until fragrant and deepening in color.

   干锅中火焙香辣椒

   🔍 Look for Medium heat 1 分钟 · 1 minute

   Visual: 辣椒碎由砖红转为焦橙色；无冒烟或焦黑Flakes darken from brick-red to burnt-orange; no smoking or blackening

   You know it's right when: 香气由青草味转为葡萄干般的甜香Aroma shifts from grassy to raisin-like sweetness

2. 2Immediately transfer toasted chili flakes to a plate to cool—this stops cooking and preserves volatile oils.

   速出锅摊凉

   🔍 Look for 30 秒摊凉 · 30 seconds cooling

   Visual: 辣椒碎仍泛油光；可见明显热气升腾Flakes retain glossy sheen; steam rises visibly

   You know it's right when: 触碰一片，微温不烫手，略带弹性Touching a flake feels warm—not hot—and yields slightly

3. 3In same wok (off heat), toast Sichuan peppercorns for 45 seconds until aromatic, then transfer to cool separately.

   同锅焙花椒，分开放凉

   🔍 Look for Medium heat 45 秒 · 45 seconds

   Visual: 花椒粒微膨，散发可见水汽Peppercorns puff slightly and emit visible vapor

   You know it's right when: 20秒内即散发清晰柑橘樟脑香Citrus-and-camphor scent unmistakable within 20 seconds

4. 4Grind toasted chili flakes and Sichuan peppercorns together in a mortar or spice grinder until coarse—like cracked black pepper.

   共磨保风味融合

   🔍 Look for 研磨15秒 · 15 seconds grinding

   Visual: 铁锈红色混合物，夹杂灰褐色花椒皮碎屑Rust-red mixture with flecks of gray-brown peppercorn husk

   You know it's right when: 质地微糙不粉状，轻敲即散香Texture is gritty—not powdery—and releases aroma with each tap

5. 5In a bowl, combine ground chili-peppercorn mix, crushed peanuts, fine sea salt, and freshly ground white pepper. Stir once with a spoon—do not overmix.

   轻拌一次，保酥脆

   🔍 Look for 10 秒 · 10 seconds

   Visual: 铁锈色与米白色相间，可见完整花生碎粒Speckled rust-and-cream mixture with visible peanut bits

   You know it's right when: 勺刮碗底，发出清晰酥脆声Crunch audible when spoon scrapes bowl bottom