Homemade Sichuan chili oil
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Sichuan chili oil discharge closed glass bottle storage, shelf life can be up to two months.
Prep Time
10
Cook Time
10
Prep Time
10
Cook Time
10
Homemade Sichuan chili oil
Print Recipe
Sichuan chili oil discharge closed glass bottle storage, shelf life can be up to two months.
Prep Time
10
Cook Time
10
Prep Time
10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Two garlic cloves finely. The rest of the garlic and cut the ginger into slices and spring onions into 2 cm long pieces.
  2. The Szechuan pepper in a mortar grind finely. Then coarsely crushed peanuts in a mortar and the Sichuan pepper, chilli flakes, finely chopped garlic and sesame seeds in a heatproof bowl mix.
  3. Heat the oil strongly. Garlic, add ginger and spring onions and fry over medium heat until everything well browned. Make sure that it does not burn, otherwise it will be bitter.
  4. Pour the still boiling hot oil through a sieve directly to the chili mixture and mix well.
  5. Allow to cool and pour into a glass jar.
Recipe Notes

If you want to vary the taste, simply enter times star anise, cinnamon or bay leaves during the roasting process with the oil.

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