Pepper corn oil is a traditional Chinese oil that is used for a wide variety of dishes. These are of course frying dishes, cold dishes, for hot pot and even for soup.
- 5 cups Cooking oil
- 2 tablespoons sichuan peppercorns
- 3/4 cup (175 ml) peanut oil
Stir-fry the peppercorns in a dry wok until fragrant. Add the oil and cook over low heat for 10 minutes. Allow it to cool, then store in a covered jar for 2-3 days. You can now remove the pepper corns. After that, you can store the oil in a tightly sealed jar and keep it in a cool place for up to 6 months.