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Maneet Chauhan Loves Indian Street Food!
To toast the Sichuan peppercorns, heat them in a small, dry skillet over medium until fragrant, about 2 minutes. Transfer to a bowl and let cool, then finely grind in a spice grinder. Strain through a fine mesh strainer to remove any fibrous pieces.
tablespoons Sichuan peppercorns, toasted and ground
teaspoons white sugar
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