Sichuan peppercorn is a distinct ingredient in Sichuan cuisine the provides the signature ma (numbing) flavor in the mouth. If you haven't tried real Sichuan food, the numbing sensation might be hard to imagine. I always explain it as the "tingly and crawly" feeling that numbs the lips and the inside of the mouth.
1 Place the peppercorns in a small bowl.
2 Heat the oil in a wok over high heat until it reaches the smoking point. Different oils have different smoke points. The oil is ready when you see a swirl of white smoke coming from it.
3 Add the oil to the peppercorns and stir immediately with wood chopsticks to help the peppercorns to release their aroma and flavor. Let it cool for at least 2 hours to develop the flavor.
4 Drain the oil into a glass container using a fine mesh strainer. Discard the peppercorns.
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|Serving Size: 1 cup (1387g)|
|Recipe Makes: 0.33 Serving|
|Calories from Fat: 11770 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1311.6g||1749 %|
|Saturated Fat 170.3g||851 %|
|Monounsaturated Fat 361.8g|
|Polyunsanturated Fat 716.6g|
|Cholesterol 0mg||0 %|
|Sodium 34.1mg||1 %|
|Potassium 976.7mg||26 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 29.7g|
|Protein 8.5g||12 %|
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Calories per serving: 11770
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