1 Heat resistant bowl/saucepan Careful! The oil gets pretty hot
Mortar
Ingredients
2dldried chilies finely choppedfinely chopped with seeds or use Gochugaru flakes
1,5tbspSichuan peppercornUse a pestle and mortar to crush the spices.
2tbspPreserved black beans in chili oila lá Lao Gan Ma brand
2tbspfive spicepre-mixed spice
1tbspsmoked red pepperpowder
5tbsproasted sesame seeds
2tbspgarlicpressed/sliced/chopped
2tbspgingergrated
1bouillon cubecrumbled
1tspsugar
4star anise pods
3bay leaf
5dlrape seed oil
2dlfried dried onionspre-fab
Instructions
Prepare all the ingredients. Grind the Sichuan pepper and then add all the spices in a large heat-resistant bowl (or a saucepan also works well).
Roast the sesame seeds and heat the oil to 180 degrees
Pour the oil slowly over the spices. Careful, it's going to be sizzling HOT!Add fried onions and sugar. Mix gently for a minute or so. Let cool, remove bay leaves and star anise.
When cooled down, pour into glass jars with lids. The onion and sesame seeds provide the extra lovely crunch.Full Of Eastern Cuisine. Enjoy!
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Notes
Keeps up to 2 months in the fridge in a airtight container.
Nutrition
Calories: 100kcal
Keyword Black beans, chili, crispy ginger, garlic, onions, spicy