Szechuan Hot Chili Oil for Dumplings, Noodles and More!

Step 1

Combine 3 ounces of chili flake,1 tsp of salt, 1 tbsp of sesame seed, and 1/4 cup of crush peanut together..

Step 2

Heat up 3/4 cup of oil with 1 piece of dry cinnamon(optional), 2 pieces of star anise (optional), 2 cloves of garlic (optional). Until all the spices change color.

Step 3

Then pour it into the saucepan, make sure when you pour in batches to check see if it is burning too much, if not you pour the rest in!

Step 4

Let it cool down. Transfer it to a jar. It can last 2 months at room temp. 6 months in the fridge.