This recipe is also from "Haute Chinese Cuisine From the Kitchen of Wakiya."
½ cup chao tian chili pepper powder
½ teaspoon Sichuan peppercorn powder
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1 cup soybean oil
Mix the two powders and add just enough water to moisten them and make a thick paste. Heat 1 cup soybean oil to 320 to 340 degrees. Carefully pour the hot oil into the bowl. Allow to cool. Can be stored for about a month in the refrigerator. Mix before using.