3/4 cup peanut oil (175g)
1 tbsp Sichuan pepper
2 dried chilis, chopped
Heat the wok and add in the oil. When the oil is hot add in the chopped chilies and sichuan peppers. Cook over low heat for 10 mins.
When cooled to room temperature, put in a sterilized covered glass jar.
We decided to keep the chilies and pepper in but if you like you can strain them out after 3 days and just keep the chili oil.
Store in a sterilized covered jar in a dark, cool closet for up to 6 months.