Ingredients

The following ingredients have 4 Servings
  • 1 cup red pepper flakes ( ,Sichuan style pepper flakes is fried before curshing)
  • 3 tbsp. water (, optional)
  • 2 tbsp. toasted white sesame seeds
  • 3 cups vegetable oil
  • 1 thumb ginger (,must)
  • 3 bay leaves (,must)
  • 4 star anise (,must)
  • 1 bark Chinese cinnamon
  • 3 scallion whites (,must)
  • 1 tsp. Sichuan peppercorn (,must)
  • 8 whole white pepper
  • 1 Amomum tsao-ko (,Cao Guo)
  • 3 amomum kravanh (,White Dou Kou)

Instruction

  • Place around 1 cup of red pepper powder in a bowl. Stir in 3 tablespoons of clean water. Combine and let the pepper flakes absorb the water. If you want a crispy version, then skip mixing in the water.
  • Pour around 3 cups of oil into a wok, add scallion, coriander, white onion, and smashed ginger first because they contain water. Heat over a slow fire until the aromatics begin to wither. Place all the spices in.
  • Continue heating with slow fire for another 6 to 8 minutes until the contents are all withered and browned. Take out all of the spices and aromatics.
  • Heat the oil for another 2 or 3 minutes until slightly smoky. Pour ⅓ of the oil to the bowl. Mix to combine.
  • Repeat the above process twice to add all oil to the pepper flakes. Add toasted sesame seeds.
  • Keep the chili oil in an air-tight container and this can be kept for up to one month at room temperature.