Serves 1
Directions
- 1Wash and dry your chilies.
- 2Roast chilies in the oven at 150 A (300 A F) for 10 minutes.
- 3Weigh 100g (3.5oz) of each chili for a total of 400g (14oz).
- 4Cut the dried chilies into small pieces.
- 5Roast the cut chilies again in the oven at 150 A (300 A F) for another 10 minutes.
- 6Evenly divide the chilies into two portions.
- 7Grind one portion into coarse chili flakes using a blender.
- 8Grind the other portion into fine chili powder using a blender.
- 9Pour the fine chili powder into a bowl.
- 10Pour 400ml (14 oz) of rapeseed oil into a pot.
Ingredients
- 100 g Deng Long Jiao
- 100 g Er Jing Jiao
- 100 g Qin Jiao
- 100 g Zi Dan Tou
- 400 ml Rapeseed Oil
Equipment
ovenblenderpotbowl
Tips
- For a medium spice level, use Er Jing Jiao and Zi Dan Tou.
- For a milder flavor, use Qin Jiao and Deng Long Jiao.
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