Sichuan Chili Oil
Ingredients: Sichuan Erjingtiao chilies, Heaven facing peppers, Star anise, Dried bay leaves, Cinnamon or cassia stick · 45 min cook time · 130kcal · $15.50
Ingredients
90g Sichuan Erjingtiao chilies, 60g Heaven facing peppers, 3to taste Star anise, 2to taste Dried bay leaves, 1to taste Cinnamon or cassia stick, 1to taste Black cardamom, 8to taste Cloves, 1teaspoon Fennel or caraway seeds, 1teaspoon Sichuan peppercorns, 1slice Ginger, 300g Caiziqiu canola oil, 1tablespoon Hungarian sweet paprika
Instructions
1. Toast the dried chilies over low heat for about a minute, being careful not to burn them.
2. Clean and de-seed the chilies, then blitz them into a fine powder.
3. Quickly toast the spices (star anise, bay leaves, cinnamon, black cardamom, cloves, fennel seeds, Sichuan peppercorns, and ginger) on low heat to release flavors.
4. Arrange the chili powder into a little volcano shape to protect it from scorching hot oil.
5. Heat the oil and infuse the spice mix at about 130 degrees Celsius for a couple of minutes, then remove the spices and bring the oil up to 190 degrees Celsius.
6. Pour half of the oil at 190 degrees Celsius into the chili powder for fragrance, followed by the second pour at 135 degrees Celsius for color, and the third pour at 85 degrees Celsius for heat.
7. Let the chili oil reach room temperature, put it in the fridge overnight, then strain out the chili powder.
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