Aromatic Sichuan Peppercorn Infusion

1. Heat the Wok

Heat a dry wok over medium heat for about 30 seconds.

2. Toast Peppercorns

Once the wok is hot, add the ¼ cup of Sichuan peppercorns and stir them briefly. Reduce the heat to low and continue to stir the peppercorns for about 1.5 minutes.

3. Infuse Oil

Pour in the 1 cup of peanut oil and raise the heat to medium. Bring the oil to a gentle boil. Lower the heat and let it simmer, stirring occasionally for about 4-5 minutes, until the peppercorns have darkened and turned black, and a strong fragrance fills the kitchen.

4. Cool and Strain

Turn off the heat and let the oil cool to room temperature. Strain the oil through a fine-mesh strainer into a heatproof bowl.

5. Store Infused Oil and Fried Peppercorns

Pour the cooled and strained oil into a sterilized glass jar and close it tightly. Transfer the fried peppercorns to a separate tightly capped jar and refrigerate them.