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Mapo Eggplant (麻婆茄子)

Step 1 of 7 · Recipe makes 4 portions

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Add the oil and sichuan peppercorns to a large skillet and cook over medium heat. Let the peppercorns cook until they are fragrant and turn brown, about 5 minutes. Remove the peppercorns using a spatula without removing the oil, and transfer them into a small bowl. (*Footnote 4)

For this step

2 teaspoons Sichuan peppercorns

1 tablespoon homemade chili oil