Sichuan pepper oil

Sichuan pepper oil

By
From
The Real Food of China
Makes
250 ml
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
15g sichuan peppercorns
250ml vegetable oil

Method

  1. Grind the peppercorns in an electric spice grinder until a coarse powder forms. Alternatively you can use a mortar and pestle. Combine the ground peppercorns and oil in a small saucepan over a medium heat. Cook for 5–6 minutes, or until fragrant, then remove the pan from the heat. Cool to room temperature, then stand for 6 hours or overnight for the flavours to infuse. Strain through a fine sieve into a jar, discarding the solids. The oil will keep, stored at cool room temperature, for up to 2 weeks.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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