Ingredients
1-1/2 cup oil
5-star anise
1 cinnamon stick
2 bay leaves
3 tbsp Szechuan peppercorns
2 black cardamom pods
4 nuggets dried sand ginger (optional)
2 tsp cloves
3 cloves garlic ~ crushed
2 shallots ~ halves
3/4 cup Sichuan chili flakes
1-2 tsp salt ~ to taste
Directions/Instructions:
- Place oil and all the ingredients into a pot with at least two inches of clearance between the oil and the rim of the pot.
- Set it over medium heat to start, then progressively lower it to medium-low or low heat as the oil comes to a temperature of about 110 deg C and causing small bubbles to slowly rise from the aromatics. Infuse the aromatics for a minimum of 30 mins to 1 hour for best results.
- Generally, the oil should be between 110-120 deg C when pouring over the chili flakes. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil
- Stir in the salt, and allow the chili oil to cool. Store in an airtight container in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months.
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