1
Ingredients
Gather your ingredients. For this recipe you will need the following:
- 1 1/2 cups oil
- 5 star anise
- 1 stick of cassia bark
- 1 tablespoon fennel seeds
- 2 bay leaves
- 1 inch piece of ginger
- 3 tablespoons of Sichuan peppercorn
- 3/4 cup Sichuan chili flakes
2
Cooking the oil
Heat the oil, star anise, cassia bark, fennel seeds, bay leaves, ginger, and Sichuan peppercorn in a small sauce pan over medium high heat. When the oil starts to bubble slightly (225 to 250 degrees F), turn the heat down to low heat. This is to prevent the oil from burning your spices. It is recommended to monitor the oil closely to prevent burning.
3
Simmer and strain
Let the oil cook for 20 to 30 minutes, keeping an eye on the spices to ensure nothing is blackening. In a seperate heat proof container, add the chili flakes and a small pinch of salt. Remove the aromatics from the oil using a slotted spoon or fine mesh strainer.
4
Cool and enjoy!
Slowly pour the oil over the chili flakes and stir well. Let the oil cool and store in the refridgerator. The oil can keep for up to 6 months!
