Step 1

Infuse the oil:Add everything except the Chinese dry chili peppers into a saucepan (oil, shallot, ginger, garlic, cinnamon, bay leaves, Sichuan peppercorns, star anise, and cardamon).

Step 2

Place the saucepan over medium low heat and bring the temperature of the oil up to 235°F. Keep the oil between 230°F and 240°F. Let the aromatics fry in the oil for 25 to 30 minutes.*You can also watch the bubbles to help you gauge the temperature of the oil. The dry aromatics should be giving off constant stream of small bubbles. As the shallot fries, the bubble will become more lively, but it should never be violent.*

Step 3

Strain the aromatics:After 25 to 30 minutes, strain the aromatics out of the oil. The oil should be very fragrant and the shallots and ginger should look golden brown.

Step 4

Make the chili oil:Keeping the oil temperature between 230°F and 240°F, add about half of the dry chili peppers. Gently stir and cook the pepper for 30 seconds to a minute.

Step 5

Remove the saucepan off of the heat and add the remaining chili pepper. Gently stir until well combined. Add the salt and give the chili oil a few more mixes.

Step 6

Cool and store:Carefully transfer the homemade chili oil into a sterilized jar. Let the oil cool completely before covering. Store in a cool, dry place and use when needed.*You can also wait until the oil is cooler before transferring if you prefer.*