CHINESE CHILLI OIL RECIPES

Steps:

• Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
• Place around 5 tablespoons of red pepper powder in a bowl.
• Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
• Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.

Steps:

• Mix chili flakes, chili powder, white sesame seeds and salt in a heat-resistant bowl. Take out 1/3 of it and keep it extra.
• Heat all spices in a wok or pan with vegetable oil until the spices are slightly bubbly. Then fry briefly over medium heat until the spices are almost dark brown in color. Remove all spices with a slotted spoon.
• Allow the oil to cool for a few seconds. Then pour over the chili mixture in the bowl.
• After 2-5 minutes, add the remaining chili mixture to the bowl. Stir well and let cool.
• After the half, an hour stirs briefly and let cool. When the chili oil is quite cool, pour in a glass. With the lid covered you can store it in the kitchen for a long time.