Recipe from 125 Best Chinese Recipe1 By Bill Jones and Stephen Wong (Robert Rose)
2 tbsp. fennel seeds
2 tbsp. clove sticks
2 tbsp. star rinse
2 tbsp. Szechuan peppercorns
2 cinnamon sticks
1. In a nonstick pan over medium heat, cook the spices, shaking the pan constantly. When the pan just begins to smoke, remove from heat transfer contents to a place to cool.
2 In a small coffee or spice grinder ( you can also use a mortar and pestle or blender or food processor) grind spices until a fine powder is obtained. transfer to a small, sealable plastic container and reserve until needed
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