Homemade Dried Fish

This traditional dry-cured meat or fish recipe delivers bold, spicy flavors with a satisfyingly firm texture. A specialty of Sichuan cuisine, the dish starts with fresh animal organs or whole fish, meticulously cleaned for purity. The magic lies in the aromatic spice blend—fiery chili peppers and numbing Sichuan peppercorns are dry-fried and ground into an intensely fragrant powder. Generously coated in this signature spice mix, the meat undergoes a natural drying process, hung in a well-ventilated area to develop deep umami flavors. After one week, it’s ready to enjoy, but waiting two weeks yields an irresistibly chewy, concentrated bite. Perfect as a bold appetizer or paired with rice, this rustic delicacy showcases the art of preservation with a mouthwatering spicy kick. The slow air-drying method locks in rich, complex tastes while creating a uniquely satisfying texture. A true testament to time-honored techniques, this recipe brings authentic Sichuan heat to your table with minimal ingredients and maximum flavor.