Sichuan-Style Spicy Chili Oil
Note: Images are for layout decoration only and are not real sample photos of the finished dish. This is a compilation of ingredients and preparation methods.
Ingredients
Sesame seeds
100 g
Sichuan peppercorn powder
200 g
Ginger slices
300 g
Scallion segments
1000 g
Salad oil
200 g
Er Jin Tiao chili
5000 g
Bullet head chili
2500 g
Star anise
50 g
Sand ginger (Shannai)
30 g
White cardamom
25 g
Cinnamon bark
40 g
Black cardamom (Tsaoko)
20 g
Fragrant fruit (Xiangguo)
50 g
Amomum villosum (Sharen)
30 g
Liquorice root
20 g
Qianlixiang
30 g
Yulanxiang (available at pharmacies); small fennel 50g
40 g
Instructions
1
Step 1
Heat the rapeseed oil to 90% hot, then turn off the heat and let it cool to 80% hot. (1) Add the ginger slices and scallion segments, fry until dry, then remove. Add the sesame seeds and fry for about 1 minute until dry and fragrant, remove the sesame and set aside. Then scoop out 15 kg of the oil and set aside for later use.
2
Step 2
Pour 100 g of salad oil into the pot, heat to 40% hot, add the Er Jin Tiao chili and stir-fry over low heat for 3–5 minutes, then remove. Pour another 100 g of salad oil into the pot, heat to 40% hot, add the bullet head chili and stir-fry over low heat for 3–5 minutes until fragrant, then remove. Put the two fried chilies into a grinder and grind them into powder.
3
Step 3
Take an empty bucket and add spice group A along with the ground Er Jin Tiao chili and bullet head chili. When the remaining 10 kg of oil in the pot from step 1 has cooled to 50% hot, pour it into the bucket. When the oil temperature drops to 40% hot, add spice group B. When the oil temperature drops to 10% hot, add the Sichuan peppercorn powder. After the oil has completely cooled, pour in the 15 kg of rapeseed oil and the fried sesame reserved from step 1, cover with a lid, and let it rest for 48 hours before use.
