Sichuan pepper oil from Spice by Christine Manfield
Use in conjunction with Lemongrass Stir-fry Paste, or when cooking poultry, especially duck.
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Cooking tools:
- Skillet
- Stove
- Saucepan
- Fine-mesh sieve
- Bottle
- Cork
Ingredients
- ¼ cup Sichuan peppercorns
- 10 large dried chillies
- 3 fresh red bird’s-eye chillies, finely sliced
- 1 litre peanut oil
- 10 green onions, thinly sliced
- 2 tablespoons minced ginger
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