How to make pepper oil

I believe everyone is familiar with Sichuan peppercorns. It is a common condiment in people’s daily life and is also a condiment that many people like to use when cooking. Of course, Sichuan peppercorns can be used directly in cooking. In addition, you can also make pepper oil and use it to make various types of cold dishes. So, how to make Sichuan peppercorn oil? Below, I will introduce the production methods and techniques of Sichuan peppercorn oil in detail.

1. Prepare one or two peppercorns and remove the unnecessary parts. Some people think that they need to soak the peppercorns in water and then drain them before making them. In fact, it is not necessary. If you soak it in water, if it is not completely drained during production, oil will splash and burn people. Zanthoxylum bungeanum itself grows on trees, and no one uses pesticides, nor is it contaminated by any dirt. It is completely natural and green food. Moreover, it has to be fried in oil, so there is nothing to worry about after being exposed to high temperatures.

2. Refin the oil in the pot so that the oil becomes very cool at high temperature. One standard is that during oil refining, the bubbles floating on the surface of the oil gradually disperse until the bubbles disappear and clear pure oil is seen.

3. After the oil has been refined and cooled for a while, when the oil temperature is only about 80 degrees Celsius, pour the oil into a small basin containing Sichuan peppercorns. At this time, the sound of fried peppercorns will be heard very strongly, and gradually, the sound will become smaller and smaller. In fact, when there is sound, it is when the pepper oil in the pepper is emitted into the pure oil. If the oil temperature is too high, the pepper oil will not evaporate well, and it will not be making pepper oil but tar. The Sichuan peppercorn oil that has burnt the Sichuan peppercorns will no longer have the fresh fragrance of Sichuan peppercorns.

4. There is no sound. Basically, the pepper oil has evaporated into pure oil. But you can't move it at this time. Let the pepper oil cool to the same temperature as cold water, and then it can be sealed in a bottle. If you want to pour it easily and eat it without pouring out too much at once, you can choose soy sauce bottles or vinegar bottles. Because Sichuan peppercorn oil is very numbing, if you don't control it well when pouring it, it will pour into noodles or cold dishes, and you won't be able to eat it.

5. The pepper oil is installed. Be careful to cover the lid to prevent the pepper oil from evaporating.