Method

Step 1:

Pour the oil into a large saucepan.

Step 2:

Add all the ingredients except for the Sichuan Peppercorns.

Step 3:

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.

Step 4:

Infuse the spices this way for at least 1 hour.

Step 5:

Meanwhile, place your Sichuan Peppercorns in a heatproof bowl.

Step 6:

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.

Step 7:

Leave the oil to cool down and once cooled, pour into a glass oil bottle.