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Sichuan Chili Oil
|Sichuan Chili Oil|
2 cups vegetable oil
4 star anise
3 cloves garlic, peeled and smashed
3 cao guo which are black cardamon pods
4 whole cloves
2 bay leaves
1 stick cinnamon, broken into four pieces
1 three-inch piece fresh ginger, peeled and smashed
½ cup chili peppers, seeds discarded, and chopped
1 Tablespoon thin soy sauce
1 teaspoon coarse salt
1. Heat the oil in a wok or pot, then add all the other ingredients. Next transfer the ingredients to glass jars, and cover and let rest for two days.
2. Next strain the oil and store it in the refrigerator. This oil can stay for three months, but do discard it when cloudy.