Essential Chili Oil for Cold Dishes
Add the ginger shreds, Sichuan peppercorns, and chili powder to the slightly cooled hot oil. Once cooled, it keeps well for long-term storage.
Ingredients
vegetable oil
300 ml
shredded ginger
a pinch
Sichuan peppercorns
more than 10
chili powder (or chili flakes)
to taste
Instructions
1
Step 1
Heat 300 ml of vegetable oil in a pot until smoking, then pour into a clean, water-free bowl and let the oil temperature drop slightly (drop in a strand of ginger — if it does not burn immediately, the temperature is right).
2
Step 2
Add a pinch of shredded ginger, more than ten Sichuan peppercorns, and chili powder (or chili flakes), stirring continuously as you add.
3
Step 3
Let cool before use. Stored in a covered bottle without refrigeration, it keeps for one to two months.
