"When Sichuan peppercorns are sealed in oil and then steamed, their aroma and numbing flavor can infuse into the fat..."
After explaining, Xie Baomin opened the steamer, cautiously placing the basin, sealed with cling film, inside. After positioning it properly, he closed the cabinet door and began the steaming process.
This step reminded Lin Xu of the method used for making fermented black bean sauce. The fermented black bean sauce the restaurant used every day was made by steaming fermented black beans in peanut oil for over four hours inside the steamer, allowing the bean's aroma to fully merge with the peanut oil.
Would Sichuan peppercorn oil and fermented black bean sauce share the same method?
