Chinese cooking recipe: Sichuan peppercorn recipe | Hias Gourmet
Sichuan peppercorn oil is an essential ingredient in many Chinese dishes. Make up a small batch and keep it on standby to add an earthy, fragrant element to your cooking.
An equal ratio of red and green Sichuan peppercorns (hua jiao / 花椒 and ma jiao / 麻椒)
eg. 50g : 50g
Sunflower or canola oil – double the quantity you have of peppercorns
- Add peppercorns and oil to wok and bring to boil. Simmer for one minute. Reduce heat to low and allow to very gently simmer for about 20-30 minutes, until peppercorns are floating.
- Store in a sterile container. (No need to remove peppercorns.)