Makes 300 ml (10 fl oz)
300 ml (10 fl oz) groundnut (peanut) oil
2 tablespoons dried red chilli peppers, including seeds, coarsely chopped
1 tablespoon whole, unroasted Sichuan peppercorns (see here)
2 tablespoons whole black beans, rinsed and dried
1 Heat a wok or large frying pan until it is very hot. Add the oil and, when it is very hot and slightly smoking, turn the heat to low. Add the chilli peppers, peppercorns and black beans and cook gently for about 15 minutes.
2 Allow the mixture to cool undisturbed, then pour it into a jar. Leave it to stand for 2 days then strain the oil. It will keep indefinitely.