1. Wash your aromatics and spices. Pat dry.
2. In a heavy bottom pan over low heat, lightly toast the spices: Sichuan green peppercorns, fennel seeds, nutmeg, star anise, cinnamon stick, green scallions, ginger and garlic. You can also add in cumin, cloves, tangerine peel, cardamom, black pepper, and bay leaves if you fancy.
3. Add in vegetable oil or a neutral tasting oil like avocado oil to the pan with toasted spices. Simmer.
4. Once you see the ginger is near dry, you can turn off the stove.
5. Do not burn the spices.
6. Once the heat is turned off, let it cool off before transferring to a jar. You can just let the spices and aromatics hang out in the oil as it cools down and steep for a little longer to release its flavours.
7. Discard the spices and pour thru a fine mesh sift into a jar.
8. Store in the refrigerator.
9. Enjoy on its own or with other condiments.

做法：幾個簡單的步驟

1. 清洗乾淨香料併或晾乾乾香料表面水分。
2. 把香料全倒入低溫白鍋中烤乾。
3. 等上兩分鐘，加油入鍋中，用筷子攪拌均勻。
4. 花椒泡時間越長花椒油更麻香。
5. 關掉火，讓油冷卻，然後加入香料。
6. 把香料油轉移到瓶子裡。
7. 瓶子裡的花椒都可以食用的。平常煮麵，口水雞，做涼拌，等等，我都喜歡拿出來吃。
8. 自製香料油，天然調味，超級好吃！