Chinese Chili Oil

• Produce

  • 2 Bay leaves
  • 3 Scallion
  • 1 Thumb ginger

• Baking & Spices

  • 1 Bark chinese cinnamon
  • 1 Cardamom
  • 4 Cloves
  • 1/8 tsp Fennel seeds
  • 7 tbsp Red pepper, powder
  • 1 tbsp Sesame seeds, toasted white
  • 1/2 tsp Sichuan peppercorn
  • 3 Star anise

• Oils & Vinegars

  • 1 cup Vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin seeds, whole

• Other

  • 3 Amomum cardamomum pods

Found on chinasichuanfood.com

Description

Ingredients

• 7 tablespoons red pepper powder
• 1 tablespoon toasted white sesame seeds
• 1/4 teaspoon Sichuan peppercorn
• 1 cup vegetable oil or 1/2 cup more for adjusting
• 1 thumb ginger (must)
• 2 bay leaves (must)
• 3 star anise (must)
• 1 bark Chinese cinnamon
• 3 scallion whites (must)
• 1/4 teaspoon Sichuan peppercorn (must)
• 4 cloves
• 1/4 teaspoon whole cumin seeds
• 1/8 teaspoon fennel seeds
• 1 cardamom
• 3 Amomum Cardamomum pods

Directions

• Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
• Place around 5 tablespoons of red pepper powder in a bowl.
• Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
• Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.