Directions
- 1Add dried red chilies into a food processor or substitute with Sichuan chili flakes and process into smaller flakes.
- 2Transfer to a heatproof bowl.
- 3Add garlic, Sichuan pepper, and salt.
- 4Over low heat, add oil to a wok.
- 5Once oil is hot, add onions, ginger, star anise, cinnamon stick, bay leaves, and cloves.
- 6Give it a mix and simmer for 20 minutes, stirring occasionally.
- 7Remove and discard the aromatics.
- 8Carefully pour hot oil over the chili flakes in the heatproof bowl.
- 9Immediately stir to prevent burning.
- 10Let it cool down.
- 11Transfer to a resealable jar.
- 12Store in the fridge. It should last six months.
Ingredients
- 1 cup dried red chilies
- 1 cup Sichuan chili flakes
- 4 cloves garlic
- 1 teaspoon Sichuan pepper
- 1 teaspoon salt
- 1 cup oil
- 1 medium onions
- 1 piece ginger
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 cloves
Equipment
food processorwokheatproof bowlresealable jar
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