Wang Fan's process wasn't finished yet. He crushed the dry-roasted Da Hong Pao Sichuan peppercorns, but not completely, as you could still see the peppercorn skins cracked open, some even remaining as whole grains.
He had simulated and tested many forms, and the current form before him was the most perfect, making the numbing aroma linger more persistently in the mouth. Using just peppercorns felt monotonous, so he added some five-spice powder.
The oil wasn't just plain canola oil; a small piece of beef tallow and pork lard added a heaviness that no seasoning could replace.
It's fortunate that he was a professional chef, as it would be hard to gather so many ingredients anywhere else.
By now, Wang Fan had a lot of items laid out in front of him, and all of them were just for concocting a small pot of chili oil!
"The next step is familiar. Mix the ingredients, pour the heated oil over the chili powder, and the aroma instantly comes alive."
