Roasted Sichuan chile oil from This is a Book About Dumplings (page 130) by Brendan Pang
- bay leaves
- cinnamon sticks
- whole star anise
- Sichuan peppercorns
- vegetable oil
- dried red pepper flakes
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Pork and shrimp siu mai; Swiss chard and spinach jiaozi; Scallop and ginger dumplings; Spicy Sichuan pork wontons; Chicken and ginger jiaozi; Kang kung and tofu dumplings; Beef dumplings in hot and sour soup; Panfried pork and kimchi dumplings; Chinese spicy beef potstickers; Fried BBQ pork dumplings; Orange: pork, carrot and ginger baozi; Blue: chile mud crab dumplings; Biang biang noodles with spicy cumin lamb; Sticky rice wrapped in lotus leaf; Spicy dan dan noodles; Chinese pickled radish; Smacked cucumber salad; Sesame shrimp toasts; Salt and pepper silken tofu; Panfried radish cake; Black vinegar and tamari; Spiced vinegar sauce
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.