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Recipe by: guldane
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See below ingredients and instructions of the recipe
---------------------------CHINA--------------------------------
4 tb Coarse salt 2 tb Fagara (Sichuan pepper)
Dry roast the salt and fagara in a heavy frying pan over medium heat
until the fagara darkens. Cool, then grind. Serve in small bowls as a
dip for raw or deep-fried vegetables, roast meat and poultry. Stored
in an airtight contianer, it will keep for up to 4 months.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 72
Submitted By DIANE LAZARUS On 02-16-95
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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