1. If you just want pure green peppercorn oil, there is a method:

1. Remove the leaves and stems of fresh green peppercorns. (There are thorns on it, use scissors to cut it)

2 Rinse with water to remove dust and impurities.

3. Drain the washed green peppercorns.

4. Heat the oil in the pot.

5. Pour the hot oil onto the peppercorns in batches.

6 Pour hot oil on for the second time. (The oil is poured in stages to extract the fragrance components)

7 Heat the oil in the pot and pour all the oil into the pepper bowl

8 Cover it while it is hot and extract the pepper again Fresh fragrance ingredients.

9 Remove the peppercorns and return to the pot to remove the water. The color is light yellow,

2. If you want numbing-flavored Sichuan peppercorn oil, the method is as follows:

Add 500g of peanut oil, heat until 80% hot, add 175g of Sichuan peppercorns, and fry until black, decant the oil into the seasoning jar and serve. Recipe for pepper oil: seasoning

25 grams of peppercorns, 25 grams of green onions, 25 grams of ginger slices, 100 grams of peanut oil, and 50 grams of sesame oil. The Sichuan peppercorn oil fried with these oils is light yellow in color and has a refreshing numbing aroma.

Note: Be sure to fry over low heat. After frying the peppercorns, remove and filter.