Sichuan chili oil
Rich, but very spicy oil, used in a lot of sichuan style chinese cooking. It is more powerful when it's completely fresh, but keeps up well enough for a couple of weeks/months in the refrigerator in our experience.
Created on 2020-12-03
Adapted from 【田园时光美食】水煮鱼Fish filets in hot chili oil by 田园时光Garden Time homemade cuisine @ YouTube (2019-08-31)
Estimated time needed: At least 27 minutes. At most 27 minutes.
|214||g||oil||214g is approximately 2.5 dl. Should be neutral and capable of sustaining high heat|
|15||g||Korean chili powder|
|8.4||g||sichuan pepper||4.2g is approximately 1 tbsp. Whole peppercorns, not ground powder. Black pepper is not really a substitute here.|
⌛ Active time 1 minutes | Passive time 25 minutes
- 214 g oil | 214g is approximately 2.5 dl. Should be neutral and capable of sustaining high heat
- 8.4 g sichuan pepper | 4.2g is approximately 1 tbsp. Whole peppercorns, not ground powder. Black pepper is not really a substitute here.
- 15 g Korean chili powder
- 10 g dried chili | whole
Boil chili oil:
Add the oil to the saucepan, and stir inn the sichuan pepper, chili powder, and dried chilies. Mix it all until it is even. Place it over medium heat until the oil begins to boil. Then turn down to low heat, and let it simmer for about 20 minutes. It is possible to burn it, so stir occasionally.
⌛ Active time 1 minutes
Strain the chili oil:
Once the chili oil is done, run it through a strainer and discard everything besides the oil, which you set aside for later. Beware that the oil is very hot at this point, and that both the strainer, and dish/container you pour the oil over into, should be heat resistant.