How to make spicy Sichuan flower pepper oil

Sichuan flower pepper oil combines the spicy hotness of chili with the unique numbing sensation of flower pepper to give almost any dish an authetic Sichuan (Szechuan) flavour. It's very simple to make, taking only five or ten minutes - although flower pepper can be difficult to buy in some places.

Ingredients

Cooking oil, 140ml
Black sesame oil, 10ml
Dry chili flakes, 20g
Flower pepper powder, 10g
Star anise, 1 clove
White sesame seeds, 1 teaspoon
Salt, ½ teaspoon

Instructions

1. Pour the cooking oil and sesame oil into a saucepan and start heating them.

2. Heat the oils to 80°C (175°F). You can check the temperature by holding the tip of a wooden chopstick in the oil. As it gets close to the right temperature, tiny bubbles will form on it. When the bubbles begin to stream upwards rapidly, the temperature is correct. (for this temperature test to work reliably, you should use a wooden chopstick that has been washed at some time in the past, because the test relies on moisture absorbed by the chopstick)

3. Add the other ingredients: chili, flower pepper, star anise, white sesame seeds, and salt. Stir briefly.

4. Turn off the heat.

5. Pour the oil into a jar, bottle, or similar container to store it. It's ready to use.

Additional Notes

1. This flower pepper fragrance oil can be used on any stir-fried or grilled dish, to give an authentic Sichuan flavor.

2. You can add garlic, ginger, soy sauce, vinegar, and so on, to create a sauce with your own preferred flavour. For examples, see the two following recipes:

3. Spicy Sichuan noodle sauce: 3 tablespoons flower pepper oil, 2 tablespoons cooking oil, 2 tablespoons water, 2 tablespoons vinegar, 2 teaspoons sugar, 2 teaspoons soy sauce, 1 teaspoon mashed garlic

4. Spicy Yunnan noodles sauce: 6 tablespoons flower oil, 4 teaspoons vinegar, 3 tablespoons sugar, 4 teaspoons soy sauce, ½ teaspoon salt