🌶 Dad's SPICY Chinese Chili Sauce! (辣椒醬)

By Made With Lau · 15 min

Ingredients

Instructions

1. Smash, peel and mince the garlic, and set it aside.
2. Trim the chili peppers, split them lengthwise, slice into thin strips, then dice them. Do the same with the Chao Tian Jiao peppers. Keep the chilies in a separate bowl from the garlic.
3. Heat the wok on the highest heat until hot but not smoking, then reduce to medium or low. Add the oil and warm it to 250°F (121°C). If the oil gets too hot, lower the heat and add some room-temperature oil.
4. Add the minced garlic and stir constantly until fragrant.
5. Add the diced chilies. Keep the bubbling gentle, and stir until the oil takes on their red color.
6. Cook on medium for about 1 minute, then on low for 2 minutes.
7. Add the vinegar, sugar, salt and ground bean sauce. Mix well and cook for another 40 to 50 seconds.
8. Stir in the sesame oil and turn off the heat.
9. Store in an airtight container in the fridge for up to a year. Always scoop with a clean, dry spoon, and discard at any sign of mold, odd discoloration or rancid smell.

Summarized from Made With Lau's video. Watch it for the details.

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