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1 hour ago, KennethT said:Does anyone know the reason why, in the examples above, hot oil is poured onto the dried spices rather than the spices being fried in the oil?
It is a classic Sichuan technique and I think for the reasons @Duvelgives. Same technique as used in making chili oil.
The shock of the oil brings out the flavours, but then it cools down rapidly preventing scorching
1 hour ago, KennethT said:Does anyone know the reason why, in the examples above, hot oil is poured onto the dried spices rather than the spices being fried in the oil?
It is a classic Sichuan technique and I think for the reasons @Duvelgives. Same technique as used in making chili oil.
