Burrata with Chilli Oil + Thai Basil

There are two methods for extracting the flavor from Sichuan peppercorns. The first involves toasting for a few seconds, then infusing them into hot oil. The second, and the one that I share here, is from the exemplary Chinese cooking textbook Phoenix Claws and Jade Trees by Kian Lam Kho. Here the peppercorns are left to infuse in cold oil for several hours, after which the oil is warmed, keeping it below its smoke point.

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