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3 tbsp Sichuan peppercorns
2 tsp cloves
3 cloves garlic, crushed
3 shallots, halved
50g Sichuan coarsely ground
Pour the oil into a large saucepan.
Add all the ingredients except for the Sichuan Peppercorns.
Set the flame to medium heat until the oil reaches around 110-120°C and small bubbles rise from the spices. If you notice the spices sizzling vigorously, reduce the heat a little.
Infuse the spices this way for at least 1 hour.
Meanwhile, place your Sichuan Peppercorns in a heatproof bowl.
Once the oil has been cooking for an hour, remove from the heat and pour through a strainer onto the coarsely ground Sichuan peppercorns. The oil should be between 110-120°C when pouring—if in doubt, test the oil on a small bowl of these first. You should get a popcorn-like smell rather than a burnt smell.
Leave the oil to cool down and once cooled, pour into a glass oil bottle.