Jing Gao’s Sichuan chimichurri recipe

If you would like to make a Sichuan pepper oil recipe based on “The Book of Sichuan Chili Crisp: Spicy Recipes and Stories From Fly by Jing’s Kitchen” (Ten Speed ​​​​Press): Toast 2 tablespoons whole Sichuan peppers in a skillet over low heat, stirring, until fragrant (being careful not to burn), about 2 to 3 …

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