Chili Oil Crunch
Directions
- 1In a pot, gently simmer 1 quart of neutral oil along with 2 Tbsp of coriander seeds, 4-5 pieces of star anise, 2 small pieces of cinnamon sticks, 1/3 cup of Sichuan peppercorns, and 4-5 pieces of crushed garlic for 1-2 hours, maintaining a temperature between 230-250°F (110-120°C).
- 2Discard the browned garlic during the simmering process.
- 3In a large metal bowl, mix 1 cup of Asian red pepper flakes, 1/4 cup of dried onion flakes, 1.5 tsp of salt, and 1 Tbsp of black vinegar.
- 4Once the oil reaches 320°F, slowly pour it over the chili mix to avoid burning.
- 5Add 2 Tbsp of sesame seeds and 1 Tbsp of sesame oil to the mixture and stir well.
Ingredients
- 1 quart neutral oil
- 2 Tbsp coriander seeds
- 4 star anise
- 5 star anise
- 2 cinnamon sticks
- 1 1/3 Cup Sichuan pepper corns
- 5 crushed garlic cloves
- 1 Cup asian red pepper flakes
- 1 1/4 Cup dried onion flakes
- 1.5 tsp salt
- 1 Tbsp black vinegar
- 2 Tbsp sesame seeds
- 1 Tbsp sesame oil
Equipment
potstovethermometerbowlspoonsievejar
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