Don’t fry the peppercorns directly, soak them first, then steam them and then fry them. In this order, you can make numbing and fragrant peppercorn oil.

The steps are as follows:

1. To make peppercorn oil, it is best to use red peppercorns and green peppercorns together. Red peppercorns highlight the aroma, and green peppercorns highlight the numbing taste. Prepare red peppercorns and green peppercorns at a ratio of 2:1.

2. Put the peppercorns into a large bowl and pour water to cover them. Soak them for ten minutes to allow the peppercorns to absorb the water. Then wash them to remove dust and impurities, control the moisture, and fish them out. You can use kitchen paper to absorb the water, which will dry it faster. Wait until the surface moisture is completely dry and then put them back into the large bowl for later use.

3. Put an appropriate amount of oil in the pot, add onions, ginger, cinnamon, and bay leaves, turn on low heat and fry slowly until all the ingredients become brown, take them out, and leave the remaining onions. Let the oil cool slightly.

4. When the temperature drops to about 30%, pour the oil into the peppercorns.

5. Then put it in a steamer and cover it with a plate to prevent water vapor from dripping. Steam over medium heat for 30 minutes to keep the oil at a low temperature. The scent of Sichuan peppercorns is easier to inhale.

6. When the time is up, take out the oil, filter out the Sichuan peppercorns and put them into the pot. Turn on low heat and stir-fry for 30 seconds. Do not pour all the oil in. High oil temperature will easily cause The numbing smell and aroma evaporate.

7. After frying, pour the peppercorns back into the oil and put them in a jar or cover them with plastic wrap. The peppercorns are soaked in the oil. The more they soak, the more fragrant and numb they become.