Ingredients
• 1 tablespoon Szechwan peppercorns
• 250 ml/8 fl oz/1 cup peanut oil
Directions
Roast the Szechwan pepper in a clean, dry pan until fragrant. Add oil and cook on low heat about 10 minutes, stirring now and then. Allow to cool. Strain and store in a glass jar in a cool, dark cupboard.
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