Heat the oil and Sichuan peppercorns in a large nonstick skillet over medium-high heat. When the Sichuan peppercorns turn dark brown and crispy, scoop them out with a spatula and transfer into a bowl layered with paper towels to soak extra oil. Save to use for garnishing the dish
one thing i find despicable is the rise of home espresso machines. you get espresso/cappuccinos while you are out. it is a social event. you go out to get a coffee. absolutely pathetic and anti-social to have this equipment at home