Main Ingredients:
200g Guizhou Dahuangpao Chili Powder; 200g Hunan Chaotian Chili Powder; 200g Sichuan Erjintiao Chili Powder.
Auxiliary Ingredients:
2 Cinnamon Sticks; Sesame Seeds as needed; 5 Star Anise; 50g Sichuan Peppercorns.
Seasonings:
500g Rapeseed Oil; 200g Sesame Oil; 5 San Nai; 5 Bay Leaves; 5 Caoguo; 5 Cloves; 1 Bunch of Fennel.
Flavor: Super Spicy; Cooking Method: Other; Time: Half an Hour; Difficulty: Easy.
Detailed Steps for Cooking Chongqing Spicy Oil
Put 200g of Guizhou Dahuangpao Chili Powder into a heat-resistant container.
Add 20g of Fennel.
Add 50g of Sichuan Peppercorns.
Add 200g of Sichuan Erjintiao Chili Powder.
Add 200g of Hunan Chaotian Chili Powder, 5 San Nai, 2 Cinnamon Sticks, 5 Bay Leaves, 5 Caoguo, 5 Star Anise, and 5 Cloves.
Pour all the prepared rapeseed oil (about 1/3 more than the volume of chili powder) into a pot. Heat the oil until you can’t smell the raw oil, then turn off the heat. When the oil temperature naturally cools to 80% hot, slowly pour the hot oil into the chili powder while stirring constantly. Make sure that all the chili powder can fully contact with the hot oil. Finally, add 200g of sesame oil to the chili powder. Put the oil container on the stove, simmer over low heat for a while, let the flavor of the spices come out, turn off the heat, add raw sesame seeds, and after the chili oil cools, you can put it in the refrigerator for later use.
The red and shiny Chongqing Spicy Oil is spicy but not dry, with a rich and mellow aroma and a long aftertaste. You will definitely love it.
