oak the Sichuan peppercorns in the oil for at
least eight hours or overnight. In a three-quart
saucepan cook the oil and Sichuan peppercorns on
low heat. Add the ginger root, scallion, cloves,
cassia bark, star anise, black cardamom, dried
whole red chilies and purple gromwell. Simmer the
oil for about 20 minutes.
Put the dried red chili flakes and powder in a
three-quart mixing bowl. Strain the oil through a
wire mesh strainer and pour it onto the chili
flakes and powder. Discard all the other
ingredients from infusing of the oil. Let the oil
steep in the chili flakes and powder for two or
three hours before using.
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