Chinese•gourmet
Sichuan Chilli Oil
Dai Ga Si Faan recipe - undefined
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups neutral oil (vegetable or peanut)
- 1 tsp Chinese black vinegar
- 3/4 cups Chinese chilli flakes
- 1/4 cup peanuts
- 2 tbsp toasted sesame seeds
- 2 tsp salt
- 3 cloves garlic
- 3 slices ginger
- 2 scallions, chopped
- 2 bay leaves
- 2 star anise
- 1 cinnamon stick
- 2 tbsp Sichuan peppercorns
Instructions
- 1
In a heatproof bowl, add chilli flakes, crushed peanuts, sesame seeds and salt. Set aside.
- 2
In a saucepan, add all your aromatics to the vegetable oil and heat the oil over medium-low heat. Simmer for 30-45 minutes or until the garlic and ginger turns golden brown.
- 3
Let the hot oil cool down for about 1 minute before pouring into the chilli flakes mixture (to prevent the chilli from burning). Pour the hot oil, through a sieve, in 3 batches. Mix well, then add Chinese black vinegar.
- 4
Once the chilli oil has completely cooled down, transfer it to a clean jar. It can last for up to 3 months if stored in the refrigerator.