Sea pepper (Zanthoxylum bungeanum) oil (Sichuan version)

Overview

Originally, according to the old method, rapeseed oil should be used, but I don't have it around, so I can only use corn oil. In terms of taste, it is indeed not as authentic as the ones at my parents’ home. Fortunately, the sea pepper and Sichuan pepper noodles prepared by my mother are authentic, spicy and fragrant, and are absolutely must-have ingredients!

Tags

• home cooking
• private kitchen
• edible oil
• pepper noodles
• sea pepper noodles

Ingredients

Steps

1. 1 Prepare two clean seasoning cups

   

2. 2 Put the dried sea pepper noodles into the cup (Sichuan sea pepper oil usually has more than one kind of sea pepper, most of them are a mixture of several kinds, with the addition of two thorns, so the sea pepper oil is spicy and fragrant)

   

3. 3 Put the dried Sichuan peppercorn noodles into a cup (my mother was afraid that I would forget to make it for a while, so she slightly moistened the dried Sichuan peppercorns noodles with cooked oil in advance to prevent the smell of the Sichuan peppercorns noodles from escaping, so as to maintain the numbing flavor of the Sichuan peppercorns to the maximum extent. Sichuan generally uses Sichuan peppercorns from the Wenchuan area, and its taste is incomparable to other types of Sichuan peppercorns)

   

4. 4 Heat the pan, cool the oil, and heat the cooking oil over medium-low heat (it is best to use pure rapeseed oil, if not, use tasteless corn oil, never use peanut oil, olive oil and other strong-smelling oils)

   

5. 5 Burn until the oil emits green smoke, then turn off the heat

   

6. 6 Immediately pour in the sea pepper noodles with a spoon, pour half of the sea pepper noodles! Use its high temperature to scald the sea pepper noodles until they have a burnt aroma. This is the key to the delicious sea pepper oil

   

7. 7 When the temperature of the remaining cooking oil is not high, mix in the sea pepper noodles. This is the key to the sea pepper oil having a slightly burnt aroma but not the taste of mushy rice crackers

   

8. 8 Make pepper oil in the same way

   

9. 9 Mix the sea pepper oil

   

10. 10 Let dry to room temperature

    

11. 11 Let dry to room temperature

    

12. 12 The sea pepper oil is ready. It is a good seasoning for cold dishes and noodles

    

13. 13 Zanthoxylum bungeanum oil aroma, numbness, freshness