How to make Sichuan pepper oil that is both fragrant and numbing

To make fragrant and numbing Sichuan pepper oil, it is necessary to carefully select the raw materials and master the key steps, including material selection and processing, oil temperature control, time management, sealed storage, and secondary fragrance enhancement methods.

1. Material Selection

Choose fresh green or red Sichuan peppercorns, with the blue and white peppercorns having a more prominent numbing flavor and the red peppercorns having a richer aroma. Dry the Sichuan peppercorns by air drying or low-temperature drying to remove moisture and avoid oil splashing during frying. You can keep some Sichuan pepper seeds to enhance the numbness, but be aware that too many seeds can lead to bitterness. Gently tapping the Sichuan peppercorns during processing can cause some of the skin to crack, which helps release flavor compounds.

2. Oil temperature control

Use high-temperature resistant oils such as rapeseed oil or peanut oil, and turn off the heat when the oil temperature rises to around 160 degrees. You can use chopsticks to test the oil temperature by inserting them into the oil and emitting fine bubbles. High temperature can destroy the aromatic substances of Sichuan pepper, while low temperature cannot fully extract the numbing agent. After pouring Sichuan peppercorns, the oil temperature will naturally decrease, and maintaining the remaining temperature for soaking is the core technique.

III. Timing

The soaking time of Sichuan peppercorns in oil directly affects their flavor. It is recommended to soak them at room temperature for more than 24 hours. During this period, it can be heated to 60 degrees Celsius and maintained for 2 hours to promote extraction, but continuous high temperature can lead to loss of volatile oil. The best flavor is observed when the color of Sichuan pepper turns dark brown and the oil body turns amber. Excessive soaking can produce a burnt bitter taste.

4. Sealed storage

The filtered Sichuan pepper oil should be placed in a sterilized glass bottle while it is still hot, leaving a space between the oil surface and the bottle mouth. After sealing, invert to form a vacuum layer and store in a cool and dark place. A small amount of vitamin E can be added to delay oxidation. After opening, it is recommended to refrigerate and use within three months. Avoid using metal containers for storage to prevent grease from spoiling.

Fifth, Secondary Fragrance Enhancement

Basic Sichuan pepper oil can be combined with other spices to enhance the layering, such as adding star anise, fragrant leaves, cinnamon, etc. for low-temperature frying. You can also sprinkle fresh Sichuan peppercorns into the finished oil and let it stand. Filter it out before use to enhance the fresh aroma. For people who are addicted to hemp, additional Sichuan pepper essential oil can be added to adjust the concentration, but the dosage should be controlled to avoid stimulating the gastrointestinal tract.

When making high-quality Sichuan pepper oil, attention should be paid to the freshness of the ingredients and the hygiene of the operation. Rotten Sichuan pepper will produce a bad flavor. When used in daily life, it can be paired with cold dishes, dipping sauces, or stir fried dishes to enhance flavor, but those with yin deficiency and excessive heat should control their intake. Regularly check the oil quality during storage, and stop consuming if it appears cloudy or has a rancid taste. It is recommended to produce in small batches to ensure flavor, and choose formula combinations with different degrees of hemp and aroma types according to the intended use.