Generally with Szechuan pepper, the trick is to toast it, crush the husks and chuck 'em into the dish right at the end. If you cook 'em too long, you don't get the amazing tingly/numbing sensation from them.
If you put a little of the crushed pepper on your tongue and you don't get a tingle, then you've not got hold of the good stuff yet.
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Date: 2009-08-30 09:15 pm (UTC)If you put a little of the crushed pepper on your tongue and you don't get a tingle, then you've not got hold of the good stuff yet.