If you would like to make a Sichuan pepper oil recipe based on “The Book of Sichuan Chili Crisp: Spicy Recipes and Stories From Fly by Jing's Kitchen” (Ten Speed Press):
Toast 2 tablespoons whole Sichuan peppers in a skillet over low heat, stirring, until fragrant (being careful not to burn), about 2 to 3 minutes. Grind into a coarse powder using a mortar and pestle or spice grinder. Transfer to a heat-resistant container and set with acid.
In a wok or skillet over medium-high heat, heat 1 cup neutral oil (such as grapeseed oil) to 250 degrees. Once the oil has reached the right temperature, slowly pour it over the roasted Sichuan pepper, stirring well. Set aside to cool and then transfer to an airtight jar. “You should wait a few days before using it as its flavor evolves over time,” writes Gao. Store in a cool, dark place for up to a month. Makes 1 cup.
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