Sichuan Red Chili Oil with Toasted Sesame and Whole Spices

What you need

• 40 g (1/3 cup) coarse chili flakes
• 2 tbsp white sesame seeds
• 1/2 tsp salt
• 250 ml (1 cup) peanut oil
• 1 tbsp Sichuan peppercorns
• 2 star anise
• 1 cinnamon stick
• 1 leaf bay leaf
• 4 slices fresh ginger
• 3 stalks scallions

Method

Restated from the original video

1. 1

   Put the chili flakes, sesame seeds and salt in a dry, heatproof stainless steel or ceramic bowl. Stir in 1 tbsp of water to dampen the flakes so they do not scorch.

2. 2

   Cut the scallions into 5 cm (2 in) lengths. Make sure the scallions and ginger are completely dry.

3. 3

   Put the peanut oil, Sichuan peppercorns, star anise, cinnamon stick, bay leaf, ginger and scallions in a small saucepan and set it over medium heat.

4. 4

   Let the oil bubble gently for 10-15 min, until the scallions turn brown and crisp. Do not let it bubble hard.

5. 5

   Lift out the scallions, ginger, star anise, cinnamon stick and bay leaf with a slotted spoon. Leave the peppercorns in the oil.

6. 6

   Raise the heat until the oil reaches 180 °C (350 °F) on a thermometer, then take the pan off the heat at once.

7. 7

   Pour 2 tbsp of the hot oil over the chili mixture and stir. It will sizzle.

8. 8

   Pour in the rest of the oil carefully and stir with chopsticks.

9. 9

   Let the oil cool completely, then spoon it into a clean, dry jar and keep it in the fridge.

Imported from masalaherb.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.