This Chinese chili oil makes up as a spicy ingredient for several dishes (like fried rice, noodles, soups and more).
Grape Seed oil – 2 cups
Sichuan Peppercorns – 4 tsp
Red Chili Powder – 8 tbsp
Sesame Seeds – 4 tbsp
Sesame oil – 2 tsp
Bay Leaves – 2 ct
Star Anise – 2 ct
Ginger (thinly sliced) – 2 ct
Preparation :
Step 1 :
Pounding Pepper corns :
In a pestle and motor (or) blender, crush the Sichuan peppercorns and keep them aside.
Step 2 :
Dry Ingredients Preparation :
In an air tight, heat proof container, add chili powder, sesame seeds, sesame oil, bay leaves, star anise and crushed Sichuan peppercorns and keep them aside.
Step 3 :
Oil Preparation :
In a deep pan, add grape seed oil and thinly sliced ginger. Cook until the ginger turns golden in color. Once the ginger changes color, switch the flame off and remove the ginger from the oil.
Step 4 :
Mixing oil and dry ingredients :
Be cautious: Pour the hot oil into the dry ingredients and let the dry ingredients cook in the oil. Once the oil cools down to room temperature, mix it well and close the lid. This oil will stay good for 2-4 months in the refrigerator.