I have made quite a few Chinese salads, and I always use Sichuan peppercorn Oil in all of my Chinese salads. The other day I was making Chili Oil so I thought why not make some Sichuan peppercorn Oil as well. Sichuan peppercorn Oil is even easier to make and it's a great ingredient to have in your kitchen if you are a Chinese food lover.
I grew up watching my grandma and my mom make this Sichuan peppercorn Oil because people in Chongqing can not live without Sichuan Peppercorn. Chongqing is a major city of 30 million people in southwestern China and one of the five national central cities. Due to its position on the Yangtze and strong industrial development, Chongqing is known for its fog, humidity and heavy air pollution. Foggy weather is most prevalent during spring, late fall and winter days, giving this city the nickname "the Fog Capital".
Based on the theory of Chinese traditional medicine, eating peppercorn is effective against illnesses due to the wet weather, such as rheumatoid arthritis. That's why Chongqing people use Sichuan Peppercorn to cook everything and almost every family knows this recipe.
- 3oz dried Sichuan peppercorn
- 4 - 5 cups of oil
- In a medium sauce pan or a wok, add the Sichuan peppercorn. Fry for 1 - 2 minutes and then transfer to a bowl.
- In a medium wok or sauce pan, heat up 4 - 5 cups of cooking oil. When the oil starts to smoke, turn off the heat and let the oil cool for 5 minutes.
- Pour the oil on top of the Sichuan peppercorn in the bowl, wait to cool before serving and you are done!
|City of Chongqing