Chili Oil Base Seasoning

Name: Chili Oil Base Seasoning
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Cuisine: Chinese
Ingredients: 2 kg Chili pepper segments (blanched, ground into a paste, made into glutinous rice chili); 400 g Doubanjiang broad bean paste (finely chopped); 200 g Ginger (crushed); 60 g Star anise (broken into pieces); 30 g Cassia bark (broken into pieces); 20 g Tsaoko (crushed); 5500 g Raw rapeseed oil (refined and cooled); 500 g Cooked lard; 500 g Solo garlic cloves; 20 g Sand ginger (Kaempferia galanga); 50 g Fennel seeds; 10 g Bay leaves; 5 g Whole cloves; 8 g Long pepper (Piper longum); 400 g Sichuan peppercorns

Red soup base for making Spicy Chanzui Frog, prepared by long-stir frying glutinous rice chili paste, fermented broad bean paste, and a blend of assorted spices.

2h 45m

Easy

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Ingredients

Chili pepper segments (blanched, ground into a paste, made into glutinous rice chili) 2 kg

Doubanjiang broad bean paste (finely chopped) 400 g

Ginger (crushed) 200 g

Star anise (broken into pieces) 60 g

Cassia bark (broken into pieces) 30 g

Tsaoko (crushed) 20 g

Raw rapeseed oil (refined and cooled) 5500 g

Cooked lard 500 g

Solo garlic cloves 500 g

Sand ginger (Kaempferia galanga) 20 g

Fennel seeds 50 g

Bay leaves 10 g

Whole cloves 5 g

Long pepper (Piper longum) 8 g

Sichuan peppercorns 400 g

Instructions

Prepare Ingredients

Blanch 2 kg of chili pepper segments in a pot of boiling water, drain well, then place in a blender and grind into a paste to make glutinous rice chili. Finely chop 400 g of doubanjiang. Crush 200 g of ginger. Break 60 g of star anise and 30 g of cassia bark into pieces. Crush 20 g of tsaoko. Refine 5500 g of rapeseed oil and set aside to cool.

Sauté Aromatics

Place a wok over the heat, pour in the rapeseed oil and 500 g of cooked lard, and heat until hot. Add the crushed ginger and 500 g of solo garlic to release their aroma.

Stir-Fry the Base

Add the glutinous rice chili and doubanjiang paste, reduce to low heat and stir-fry with a spatula for 1.5 hours until the moisture nearly evaporates. Then add 20 g of star anise, 20 g of sand ginger, 50 g of fennel seeds, 10 g of cassia bark, 10 g of tsaoko, 10 g of bay leaves, 5 g of whole cloves, and 8 g of long pepper. Continue stir-frying for 30 minutes, until the aroma emerges and the color turns reddish-brown.