Sichuan pepper oil
Fresh green Sichuan peppercorns sizzle briefly in hot oil, infusing it with their bright, numbing citrus aroma, a fragrant finishing oil for cold dishes and noodles.
Instructions
- 1
Green Sichuan peppercorns, clean the leaves and thorns, rinse with water, and drain the water!
- 2
Turn the heat to high, pour oil into the dry pot and heat until it is about 80% hot,
- 3
Add the Sichuan peppercorns, the oil should just barely cover the peppercorns! Stir a few times, then reduce to the lowest heat, stirring a few times along the way!
- 4
Fry until the Sichuan peppercorn black seeds appear, turn off the heat, drain the oil from the peppercorns, and wait for the oil to cool! Put it into a container!
- 5
Aromatic Sichuan peppercorn oil is ready! When making cold dishes, drizzle some on top – delicious, numbing, and with the fresh fragrance of Sichuan peppercorns! 😄
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Ingredients
Main Ingredients
- green Sichuan pepperto taste
Seasonings
- Edible oilto taste