Directions
- 1Heat the cooking oil in a wok to 250°C (482°F).
- 2Add the dried chili and white sesame seeds to a bowl. Pour hot oil over the mixture.
- 3Strain the chili oil and keep it in a bowl.
- 4Heat oil in the wok at low temperature.
- 5Add 250g of chopped green onions and stir-fry until dark brown.
- 6Remove the green onion and strain the green onion oil into a bowl.
- 7Heat oil in the wok at low temperature. Add shallot, green onion, celery, and carrot, stir-fry until dark brown.
- 8Remove the vegetables and strain the assorted aroma oil into a bowl.
- 9Heat oil in the wok at 250°C (482°F).
- 10Add Sichuan peppercorn to a bowl and pour the hot oil over it.
- 11Strain the peppercorn oil and keep it in a separate bowl.
Ingredients
- 150 g Dried Chili (Er Jing Tiao)
- 100 g White Sesame Seeds
- 200 ml Cooking Oil
- 250 g Green Onion
- 100 g Green Onion
- 150 g Shallot
- 150 g Celery
- 150 g Carrot
- 120 g Sichuan Peppercorn (Da Hong Pao)
Equipment
wokladlestrainerbowl
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