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yummy crab, but too much sichuan pepper?

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i picked up a crab today and improvised this dish: i cleaned and cracked the crab, and then fried some chopped garlic, ginger, fermented black beans, crushed sichuan pepper, and red chile in some hot oil and drizzled it over the crab with a splash of rice wine. it was a nice departure from the plain cracked crab i've been eating almost weekly since the season opened. i used the rest of the oil and seasoning to fry up some rice afterwards. only thing: this was almost eight hours ago and the roof of my mouth still feels numb from the sichuan pepper. i don't remember how much i threw in, but i was purposely going for intense flavor. is this normal? did i use too much? i almost feel like i went to town munching on kiwis.

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