Spicy Sichuan Crispy Chili Oil
85% автентично · Sichuan Chinese
A regional variation emphasizing the numbing heat of Sichuan peppercorns and a deeper, more complex flavor profile with added umami elements.
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Съставки
- Neutral oil (e.g., canola, vegetable)2 cups
- Dried Sichuan chilies (e.g., facing heaven)1 cup
- Sichuan peppercorns3 tablespoons
- Ginger, thinly sliced1 inch piece
- Garlic, thinly sliced3 cloves
- Fermented black beans, rinsed and lightly mashed1 tablespoon
- Star anise2 pieces
- Salt1 teaspoon
- Sugar1/2 teaspoon
Стъпки
- 1
Grind about half of the dried Sichuan chilies into a coarse powder. Keep the other half whole or roughly chopped.
- 2
Combine the chili powder and whole chilies in a heatproof bowl. Add the mashed fermented black beans.
- 3
In a saucepan, heat the neutral oil over medium-low heat. Add Sichuan peppercorns, star anise, sliced ginger, and sliced garlic. Infuse the oil for about 15-20 minutes, until fragrant and the aromatics are lightly golden, being careful not to burn them.
- 4
Strain the oil to remove the solids, reserving the infused oil. Discard the solids.
- 5
Let the oil cool slightly for about 5 minutes. Then, carefully and slowly pour the hot oil over the chili mixture and black beans in the bowl. It will sizzle vigorously.
- 6
Stir in the salt and sugar. Mix well.
- 7
Allow the chili oil to cool completely. The flavors will meld and deepen.
- 8
Transfer to an airtight container and store in the refrigerator.
