Chili oil
Ingredients:
7 oz of dried red pepper (Twin Fish is my go to brand but any dried crush red peppers should work)
4 garlic cloves minced
¼ tsp Sichuan pepper ground (Twin Fish is my go to brand)
1 tbsp of salt
2.5 cups of canola oil
3 anise stars
2 bay leaves
½ red onion or 1 shallot
5 cloves
4 slices of ginger
1 cinnamon stick
In heat proof bowl, add dried red pepper flakes, minced garlic, ground Sichuan pepper, and salt. Stir. (If you want it spicier, add 2-3 tbsp of water)
Pour oil to a wok or medium sauce pan and put in medium-height heat. Add anise, bay leaves, shallot, cloves, ginger, and cinnamon stick to the heated oil.
Let simmer for 10-15 minutes.
Then use a strainer to take out the aromatics. Heat oil again until bubbles form around a wooden chopstick or wooden skewer. Pour oil into heatproof bowl with the red pepper mix. It will bubble and sizzle.
Let it cool down before transferring to a clean container. Good for 6 months in your fridge.