This homemade chili oil adds a spicy crunch to any dish.
Preparation time: 40 minutes
Ingredients
Shan'shi ingredients
- 1-2 tbsp Shan’ Shi soy sauce
- 250 ml Shan’ Shi peanut oil
Additional ingredients
- 3 pieces of star anise
- 2 bay leaves
- 1 cinnamon stick
- 3 tbsp Szechuan pepper
- 2 shallots
- Garlic clove, crushed
- Approx. 250 ml peanut oil or more
- 100 g Szechuan chili flakes
- 1-2 tsp salt
- 1 tsp sugar
Preparation
Heat the peanut oil to 120°C with the spices and peeled and halved shallots. Then deep-fry for approx. 30 minutes, watching carefully.
Meanwhile, place the chili flakes in a heatproof bowl.
Heat the oil briefly and pour through a sieve into the chili flakes. It should bubble vigorously.
Allow to cool slightly and season with sugar, salt and soy sauce.
The oil can now be kept in the fridge for several months and can be eaten with a wide variety of dishes.
Tip:
Optionally, other spices can be added, for example garlic or sesame oil.
