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.