How to Make Chinese Red Oil (Difficult Version)
Homemade Chinese spicy red oil. This is a Composited Sichusn style chilli oil.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 32 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g dried chili peppers ( ,cut into small pieces)
- 1 tbsp. Sichuan peppercorn
- 1 tbsp. white sesame seeds
- 2 cups oil ( ,recommend colleseed oil)
- 2 green onion ( ,white parts only)
- 1 thumb ginger ( ,sliced)
- 2 star anises
- 2 bay leaves
- 1 small piece of Chinese cinnamon
- 1 tsaoko ( ,optional)
- 1 small fructus amomi ( ,砂仁 (optional))
Instructions
- 1
Cut the dried whole chili peppers. If you want to reduce the hotness, discard part of the seeds.
- 2
Fry the pepper sections over slow fire until they turn dark red (the purpose of this step is to stimulate the aroma).
- 3
Transfer the dried chili peppers into a stone mortar and then crush roughly.
- 4
Transfer the crushed chili flakes to a bowl, add Sichuan peppercorn and toasted sesame seeds.
- 5
Add oil in wok and cut the spring onion into one inch sections and slice ginger. Fry over slow fire until they becomes brown.
- 6
Transfer them out and then add dried spices. Continue fry over slow fire until aromatic. Move the spices out.
- 7
Pour around 1/2 cup of hot oil into the chili fakes. Mix well.
- 8
Turn up the fire and heat the oil until almost smoky. Pour the remaining hot oil into the chili flakes.
- 9
Pour to a air-tight container, wait for 1-2 days until the red color is formed.