Welcome to souped up recipes.
Today we are making Sechuan hot chili oil,
because I am a spicy lover.
I use this on many things.
It is really easy to make, anyone in the world can do it.
We need 3 ounces of chili flake.
You can use chili powder,
but it is not easy to control when you pour hot oil in.
It will burn easily.
You can use dry chilies too, just blend them.
They will work as well.
Add a tsp of salt,
1 tbsp of sesame seed,
and some crush peanut in it.
This is my little thing, I just like that crunchy bite.
Feels good!
we can move on to our oil.
Pour in 3/4 cup of peanut oil into the saucepan
You can also use vegetable or soy bean oil
add in 2 pieces of star anise,
1 pieces of cinnamon, 2 cloves of garlic.
Low heat fry it until all the spices change color.
It will take about 3-5 minutes.
turn off the heat.
take them out!
Wait for about 1 minutes to let it cool down a little bit.
We need hot oil but not too hot.
Or else it will burn the chili flake.
You don’t really need to measure the temperature.
Just make sure when you pour in batches.
Check see if it is burning too much,
if not you pour the rest in!
By the way, you need a high heat protective bowl just in case it breaks.
Let it cool down.
Transfer it to a jar.
This can last forever.
Chinese restaurant just leave it on the table until finished.
If you want to be safe, it can last 2 months at room temp.
6 months in the fridge.
You might think this is super spicy,
actually it is less spicy than it was before
you pour in the hot oil
because the heat reduced the spiciness.
So don’t worry about too much, this is totally
acceptable.
How do you use this thing?
Well, I got plenty of ways.
Make the sichuan spicy chicken, beef, pork.
Put it on top of the noodles.
Dip it with dumplings, wonton.
There are so many possibilities you can do.
So i hope you give this a try,
check the description for all the ingredient
amounts and the steps.
Give me a thumbs up if you like it.
And i want to see you next time.
