Name: Homemade Chili Oil 辣椒油
Ingredients: 1 ½ cups (360 mL) vegetable oil or other neutral-flavored oil; 2 tablespoons whole Sichuan peppercorns; 1-2 star anise; 1 small Chinese cinnamon (cassia) stick; 2 bay leaves; ½ cup (40 grams) coarsely ground dried Sichuan chiles, with seeds; 1 tablespoon sesame seeds; 1-inch piece fresh ginger, peeled and thinly sliced; 2-3 garlic cloves, peeled; 1-2 Chinese black cardamom pods (草果 caoguo); 1 teaspoon fennel seeds (小茴香 xiaohuixiang); 1 dried tangerine peel (陈皮 chenpi)

Homemade Chili Oil 辣椒油

How to make chili oil, an essential Chinese condiment. Drizzle on dishes as a finishing touch or stir into dressings for cold dishes and sauces— the infused oil adds a gorgeous ruby color and deep aroma, with a roasted back note of scorched chiles and nutty sesame seeds.

Author: Hannah

Ingredients

Scale

1 ½ cups (360 mL) vegetable oil or other neutral-flavored oil
2 tablespoons whole Sichuan peppercorns
1–2 star anise
1 small Chinese cinnamon (cassia) stick
2 bay leaves
½ cup (40 grams) coarsely ground dried Sichuan chiles, with seeds
1 tablespoon sesame seeds

Additional add-ins (optional):

1-inch piece fresh ginger, peeled and thinly sliced
2–3 garlic cloves, peeled
1–2 Chinese black cardamom pods (草果 caoguo)
1 teaspoon fennel seeds (小茴香 xiaohuixiang)
1 dried tangerine peel (陈皮 chenpi)

Instructions

Combine the oil, Sichuan peppercorns, star anise, cinnamon, and bay leaves in a small saucepan. Place the dried chiles and sesame seeds in a separate heatproof bowl and set aside.
Heat the oil over medium heat until tiny bubbles rise slowly from the spices (about 230°F/110°C), and keep it at that temperature for about 10 minutes to infuse the oil with flavor. Reduce the heat if the spices appear to be darkening too quickly. When the oil has a gentle fragrance, remove it from the heat and strain out and discard all the spices.
Return the saucepan to medium heat and heat the oil to 320-340°F (160-170°C). Pour about ¼ cup of the oil into the bowl of ground chiles and sesame seeds— the chiles will fizz and release a rich aroma. If the chiles bubble up too energetically, the oil may be too hot and could burn the chiles. Let it cool for 30 seconds, then pour again. Continue adding all the oil, stirring to the bottom, until the oil is rich red and has a toasty aroma. If the flavor is not as fragrant as you like, return the oil to the saucepan and heat over low heat for a few more minutes to continue to infuse it. Let cool, then transfer the oil and sediment to an airtight glass jar.
Store in a cool, dark place for up to 4 months, or in the refrigerator indefinitely.

Find it online: https://theplantbasedwok.com/homemade-chili-oil/