Compound Red Oil
A complex red chili oil with a glossy red hue, bold spicy aroma, and thick consistency, made by pouring hot oil over moistened spices and chili powder.
Ingredients
Rapeseed oil
1 kg
Chili powder (Chaotian chili 850 g, Erjintiao chili 150 g)
1 kg
Mature ginger
50 g
Large scallion
150 g
Onion (cut into chunks)
150 g
In-shell walnuts (smashed)
100 g
Zi cao (Lithospermum / purple gromwell root)
10 g
Black cardamom (smashed, seeds removed)
2
Bay leaves
15 g
Fennel
25 g
Round cardamom (white cardamom)
25 g
Star anise
5 g
Hulled white sesame seeds
to taste
Salad oil
2 kg
Instructions
1
Ingredient preparation
Cut the onion into chunks; smash the black cardamom and remove the seeds; smash the walnuts.
2
Mixing and hydrating
Combine the black cardamom, bay leaves, fennel, round cardamom, star anise, smashed walnuts, and 2/3 of the chili powder in a stainless-steel bucket. Mix well, then stir in a suitable amount of cold water to form a thick paste, and set aside for 30 minutes so the mixture absorbs the water fully.
3
Frying the aromatics and pouring in the oil
Place a clean wok over the heat, add the rapeseed oil and salad oil, and heat to about 70% hot (roughly 190 °C). Add the mature ginger, scallion knots, and onion and fry until all moisture has been driven off. Remove the solids, then add the zi cao and fry until it releases a deep red color, then strain out the residue. Slowly pour 2/3 of the hot oil from the wok into the bucket of chili paste, stirring continuously as you pour. Once the chili paste is evenly mixed and the oil temperature has dropped to about 30–40% hot (roughly 100–130 °C), add the remaining chili powder and keep stirring while pouring in the rest of the hot oil. When the temperature in the bucket falls to about 20% hot (roughly 70–90 °C), sprinkle in the hulled white sesame seeds, cover the bucket, and let it rest for about one week before skimming off the oil for use.
