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Export 14 ingredients for grocery delivery
Step 1
To a large heat proof bowl add the Sichuan chili flakes, toasted white sesame seeds and salt, stir to combine. Set aside.
Step 2
To a large saucepan add the first 12 ingredients. Bring to a simmer (225°F - 250°F) and steep for 1 hour (See Note 3). After 1 hour, turn heat up to medium-high to reach 300°F.
Step 3
Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.
Step 4
Cool to room temperature and stir in the black vinegar. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.
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