Chili Oil Dipping Bowl (Yóu Dié)

油碟

Chili Oil Dipping Bowl (Yóu Dié) — SichuanChengdu home cooking.

Ingredients

• Sichuan chili oil (with sediment)
• Sichuan peppercorns, toasted and ground
• scallion greens, finely chopped
• light soy sauce
• Chinese black vinegar

Instructions

1. In a small skillet over medium-low heat, toast Sichuan peppercorns for 1–2 minutes until fragrant and slightly smoky—do not brown. (Peppercorns plump slightly and turn matte brown)
2. Transfer toasted peppercorns to a mortar or spice grinder. Grind to a coarse powder—do not overgrind into dust. (Granular texture with visible flecks of gray-brown husk)
3. In a mixing bowl, combine chili oil (including sediment), ground Sichuan peppercorns, scallions, light soy sauce, and Chinese black vinegar. Stir gently with chopsticks for 30 seconds. (Red oil coats scallions evenly; no pooling of clear oil on surface)
4. Let sit undisturbed for 3 minutes. This allows the Sichuan peppercorn’s numbing oil to infuse the mixture. (Surface develops faint shimmer; scallions appear slightly glossy)
5. Give one final gentle stir. Serve immediately—this dip is best within 30 minutes of mixing. (Uniform rust-red hue with floating green specks and dark sediment)