Just a few drops can make almost any dish taste immediately better.
1 tsp. freshly ground Sichuan peppercornsAdd the chile flakes, five-spice powder, sesame seeds, Sichuan pepper, star anise, and bay leaves to a heatproof ceramic bowl that can hold at least 2 cups of liquid. Place the bowl on a heat-resistant coaster or trivet.In a small skillet or saucepan, heat the oil over medium-high heat until it reaches 370°F and no higher than 400°F. Remove from the heat immediately.
Once the oil has cooled a bit, scoop out and discard the star anise and bay leaves. The oil is now ready to use; its flavor will mature if you let it rest at room temperature for a day, allowing the spices to infuse into the oil.Store the oil in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 6 months.To test the oil temperature without a thermometer, add a thin slice of ginger to the oil.
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