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Sauces & Seasonings
About 2 cups
9 hours
7 minutes
Chef Ken Hom
1 cup peanut (groundnut) oil
1¼ cups Dried De Arbol Peppers
4 tablespoons Sichuan Peppercorn, unroasted
3 tablespoons black beans, fermented
Heat a wok or large frying-pan over high heat and add the oil.
When the oil is very hot, add the peppers, peppercorns, and beans.
Turn the heat down low and stir for 1 minute.
Turn the heat down low and stir for 1 minute.
Turn off the heat and allow the mixture to cool undisturbed.
Let the mixture sit 8 to 9 hours or overnight, then strain, and keep the oil in a cool, dry, dark place.
