1. Pour boiling water into the peppercorns. The ratio of water to peppercorns is 1:1. The water can soak the peppercorns. The soaking time is about 1...

2. Strain the water in which the peppercorns are soaked and keep the peppercorns for later use

3. Cut the chives into sections, slice the ginger, and cut the garlic into cubes for easy frying and take them out

4. Heat the pot. Add vegetable oil. The ratio of vegetable oil to Sichuan peppercorns is 3:1. The sesame oil produced at this ratio is fragrant and numb, and is most suitable for cold dishes

5 Add the minced onion and ginger and fry slowly over low heat

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6 During the frying process, stir slightly to allow the aroma of onions, ginger, and garlic to be more fully integrated into the oil, making the sesame oil taste numb and fragrant

Fry until the onions, ginger, and garlic Lightly yellow

Pour in the soaked Sichuan peppercorns

Fry in oil for 5 seconds

Turn off the heat and use the residual heat of the oil to fry the numbness in the Sichuan peppercorns. The flavor will be brought out by simmering. The Sichuan peppercorns will not be burnt and will be full of sesame flavor

Simmer until the oil becomes cool and filter out the sesame oil. Put the filtered sesame oil into a dry and sealed bottle and store it in the refrigerator. It can be consumed throughout the summer.

After filtering the sesame oil, do not throw away the remaining peppercorns. Crush them when making peppercorn noodles or stewed meat for cooking. Put a few, the same deliciousness