Learn how to make chilli oil at home with my secret recipe. It's perfect to drizzling over your foods for extra spice and flavor or cooking many meals and it tastes ten times better than the store bought also don't contain preservatives, additives and MSG, as well as for mixing into light or dark soy sauces and mirin and serve as a dipping sauce for Chinese dishes like dumplings, wonton or spring rolls.
1 cup rapeseed oil, vegetable oil
3 pieces, spring onion, cut into long strip
3 anise star
1 tsp peppercorn
20 cloves, garlic, blend into minced
2 pieces ginger, blend into minced
10 tbsp chilli flakes, bird's eye, habanero or as you prefer
1 tbsp sichuan pepper flakes
2 tbsp brown sugar
1/2 tsp salt
If you like less oil in a jar like hot chilli paste, you can add 300g-500g red chillies blend into minced.
1) In a wok, heat the oil with the ingredients (A) over medium-high heat for a few minutes. drain with fine mesh strainer. Add the minced garlic, fry until fragrant, and then continue fry the ingredients (B) Stir often for about 10 minutes. Remove from heat and let it cool completely. Pour it into a clean jar. Refrigerate and use within 6 months.
Above the instructions is no fail recipe, and everyone can make it at home. you can also adjusting ingredients to your liking.
Recipe Source: Josephine's Recipes