Toast 500 g peanuts with 3 g Sichuan peppercorns, 2 g fennel seeds, 3 g cinnamon stick, and 5 g star anise in a dry pan over medium heat until fragrant.
2
Remove whole spices from the toasted peanuts and discard.
3
Grind the toasted spices with 1 g clove and 10 g salt into a coarse powder.
