- 3/4 cup peanut oil
- 1 tbs Sichuan peppercorns
- 2 dried chilies, sliced
Heat wok over low heat and add oil, peppercorns, and chilies. Cook for 10 minutes and then allow to cool. Store in a covered jar for 2-3 days, then strain and discard peppercorns and chilies. Store in an airtight container and keep in a cool place for up to 6 months.
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