Ingredients for Sichuan Chili Oil: Chili powder 25g, Oil 500ml, Star anise 10g, Bay leaves 6 pieces, Tamarind 3 seeds, Cassia bark 7g.
Method for making Sichuan Chili Oil: Step 1: Decide on the amount of oil based on the container you plan to use for the chili oil. The container must be heat-resistant.
Step 2: Pour the oil into a heated pan and heat it until it starts to smoke calmly and evenly; this is when it’s ready.
Step 3: Pour the chili powder into an empty container and place the container on a heat-resistant surface.
Step 4: Prepare the spices.
Step 5: After the oil is heated, turn off the heat or move the pan away, and pour in the prepared spices. It’s best to stand back to avoid any splatters.
Step 6: After about a minute (longer will burn), pour the oil into the container with the chili powder, using a sieve to filter out the spices.
Step 7: The jar will be very hot at this point, so do not touch it. Allow it to cool naturally before storing. Done!
Cooking Tips for Sichuan Chili Oil: To enhance the rich and aromatic flavor, you can add some crushed peanuts and white sesame seeds along with the chili powder.
There are tricks to making delicious dishes, and each of my recipes has its own little secret. Search for ‘Sichuan Snacks’ to directly view my recipes!
