I made Gong Bao Ji Ding again last night.  Was fantastic.  I used my newly-acquired Sichuan Peppercorns ( at a whopping $1.60 for a 250g bag which should last me at least a year) and dried, rather than fresh, chilli.  The result?  It was super, super spicy, but in a fantastic way.  The peppercorns kind of numb your tongue a little… it’s a strange sensation.  Here’s a photo, but it doesn’t really do it justice:

That being said, while this Gong Bao was tastier, the one I made with Heidy was definitely prettier.

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