Chili Crisp (Sanding Youlazi)
Ingredients: dried chilis, salt, douchi (black fermented soybeans), baijiu liquor, dougan (hyper-firm tofu) · 40 min cook time · 460kcal · $14.75
Ingredients
30g dried chilis, 250g salt, 30g douchi (black fermented soybeans), 30g baijiu liquor, 60g dougan (hyper-firm tofu), 1cup rapeseed oil, 2inches ginger, 3cloves garlic, 40g datozha preserved turnip, 1block furu fermented tofu, 0.25cup fried or roasted peanuts, 0.5tsp sugar, 0.5tbsp MSG, 2tsp Sichuan peppercorns, 2tsp sesame seeds
Instructions
1. Snip off stems of dried chilis and cut into 1cm pieces.
2. Toast chilis in a wok with salt over medium flame until small popping sounds are heard, then lower heat and toast until chestnut-colored.
3. Strain out the salt, shake off excess, and pound chilis into flakes using a mortar.
4. Soak douchi in an equal amount of baijiu liquor for at least 2 hours.
5. Cut dougan into half-centimeter cubes.
6. Fry tofu cubes in about 2 cups of oil over medium heat until golden brown, then take them out.
7. Peel and dice datozha preserved turnip into 1cm cubes.
8. Heat 1 cup of oil in a pot to max flame until just smoking, then turn off heat to cook the raw taste out of the oil.
9. Once oil cools down to about 170 C, fry sliced ginger and crushed garlic until they start to brown.
10. Add preserved turnip and fry until it starts to shrink, then remove garlic and ginger.
11. Add mashed furu fermented tofu, mix well, then add black fermented beans and baijiu mixture gradually and fry for 5 minutes.
12. Add chili flakes, stir and fry over low heat for about 5 minutes.
13. Add fried tofu and fried or roasted peanuts. Season with sugar, MSG, toasted and ground Sichuan peppercorns, and toasted and lightly pounded sesame seeds.
14. Heat off, let it cool down a touch, then jar it up. Let it sit and soak overnight for best results.
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