Sichuan Pepper Oil
Method
Add all dry ingredients to a casserole and turn on low heat
Dry fry the ingredients for about 2-3 minutes you should smell slight aroma slowly being released, then add the oil
Keep in low heat and stir occasionally until it starts to boil
Set the timer to 15 minutes and start when it starts to boil
When time’s up, turn off the heat and put on the lid, leave it soaking overnight
Strain the oil into a container ⓘ, and it’s ready to use!
Ingredients
10 g
–
5 g
3-4
2
6 slices
50-80ml
Ingredients
10 g
–
5 g
3-4
2
6 slices
50-80ml
Method
Add all dry ingredients to a casserole and turn on low heat
Dry fry the ingredients for about 2-3 minutes you should smell slight aroma slowly being released, then add the oil
Keep in low heat and stir occasionally until it starts to boil
Set the timer to 15 minutes and start when it starts to boil
When time’s up, turn off the heat and put on the lid, leave it soaking overnight
Strain the oil into a container ⓘ, and it’s ready to use!
The recipe works with most cooking oil, feel free to choose depending on your preference. Using less aromatic oil can ensure taste of the ingredients are not overtaken by the aroma.
I recommend using a glass container to store the oil.
This recipe and tips was given to me by participating in the Cuisine Techniques Essential short course at Le Cordon Bleu London.
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