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1) 1 ½ tbsp. (8g) sichuan peppercorn
2) ½ cup (88g) canola oil
3) 3 cloves garlic, minced
3) 1 oz. ginger, minced
3) 1 green onion, white part only
3) 3 tbsp. (20g) chili flakes
3) 1 tsp. (5g) granulated sugar
3) ½ tsp. (3g) salt

Sichuan peppercorn: it is only the husk part is used, discard black seed. Toast (1) in a dry pan for 2 minutes then use mortar and pastel to grind into fine powder.

In a sauce pan combine (3) and (1), set aside.

In another sauce pan heat (2) to 350F. Pour hot oil into the seasonings, stir and let it cool.

Store in pantry. Good for 30 days.

this one is 4 times the recipe.