Step 1

Mix up your ingredients in a heatproof bowl. You will be pouring hot oil into it, so it MUST be able to withstand the heat.

Step 2

Add the Sichuan peppercorns into the cold oil and bring it to smoking point. The time required will depend on your oil and your stove, but a general rule of thumb is when you can see it just start to show smoke or if it bubbles when a wooden chopstick in placed in the oil, it's ready.

Step 3

Pour the hot oil into the mixture of spices. Be careful because it will bubble and spit!

Step 4

Stir gently and let it cool before enjoying.