Chinese Chili Oil

I've traveled to China a few times and there's one spice that was use in almost all their spicy food. This spice is famous for it's distinctive aroma and it also gives you this spicy and numb sensation (麻辣Ma-Lak) that you would not get from Chili. The Sze Chuan (SiChuan) peppercorn（花椒）is commonly use in hot pot and stir fried. Besides that it is use to prepare Chili Oil to eat with noodles or as a dipping for food. It was super spicy but it was so addictive that you just can't let it go!

This extreme taste and fragrance will definitely wake up all your taste buds and add a little color in the super cold and gloomy winter in Oslo. You can get this Sze Chuan pepper in Asian store in Oslo.

Sze Chuan Peppercorn

Ingredients:
Shallots, minced x1
Garlic, minced x 2
Dried Chili, cut into small pieces x 10
Sze Chuan Pepper x 1/2 cup
Bird' Eye Chili x 3

Directions:
1) Pour a handful of oil in a pan and fried Shallots and garlic until it is fragrance
2) Add in dried chili, sze chuan pepper, and bird's eye chili until it is lightly crisp.


Fried it under medium low heat so it will not burn. Keep an eye on it, you don't want it to be burn as it will taste bitter.

This could keep for a long time under room temperature as long as it is soak in oil. You can use this for cooking, and also as add on for food. Beware it is really spicy!