Empty My Fridge
NEXT LEVEL Chili Oil Recipe | Chinese Smokey Flavoured Oil (辣椒油)
Ingredients
- Star anise2
- Clove¼ tsp
- Peppercorn2 tsp
- Cinnamon1 stick
- Cardamon pods4
- Bay leaf2
- Black pepper · powder½ cups
- Sesame seed1 tbsp
- Salt2 tsp
- Garlic4 pieces
- Ginger
- Scallion3 sticks
- Avocado oil2 cups
- Rice wine vinegar
Instructions
- Toast the star anise, cloves, Sichuan peppercorns, cinnamon stick, cardamom and bay leaves in a frying pan over medium heat for 2–3 minutes. Set aside.
- Put the chili powder, sesame seeds, salt and toasted spices into a heat-proof jar.
- Roughly chop the garlic, ginger and green onions.
- Put the avocado oil in a small saucepan with the garlic, ginger and green onions.
- Heat the oil over medium. When it starts to bubble, lower the heat to medium-low and simmer for 15 minutes.
- Strain the oil through a sieve.
- Add a splash of vinegar to the jar, then pour in the hot oil and stir. Let it infuse for half a day. Refrigerate for up to a few months, or keep in the pantry if used often.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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