lessons from the hutong: Sichuan pepper and chili oil

Sichuan pepper is not related to black pepper or to chili peppers. It is a pretty little red pod packing a curious heat that produces a humming, tingling and buzzing sensation on the tongue.

The art of choosing good Sichuan pepper from bad comes down to two things: colour (the redder the better) and state (open is good, closed is bad). 

~chili oil~

1 part dry chili (Sichuan pepper or chili flakes) to 3 parts vegetable oil (peanut, sunflower, rapeseed / canola)

To make this chili oil - which will last for ages, provided it is not contaminated with water - simply combine a small portion of the oil with the chili in a bowl. Heat the remaining oil in a wok until it starts smoking, then pour into the bowl containing the chili (use the receptacle that you'll keep the oil in). 

For added flavour, either add some sesame seeds and salt to the chili, or add some spring onion, ground walnut or ginger to the hot oil and remove and discard before adding the oil to the chili (the flavours will be infused in the oil).