Sichuan-style chili oil (熟油辣椒) is a key ingredient in many dishes, adding a rich, spicy aroma. The secret lies in choosing the right chili peppers and controlling the oil temperature. Here’s how we make it in Legend 72:
Ingredients:
- Dried chilies (Erjingtiao for aroma + Chaotian for heat) – 50g
- White sesame seeds – 10g
- Sichuan peppercorns – 5g
- Ginger – 2 slices
- Scallions & onion – chopped
- Star anise, cinnamon, bay leaves – for fragrance
- Salt, sugar, soy sauce – to enhance flavor
- Vegetable oil (preferably rapeseed oil) – 250ml
Steps:
- Prepare Chili Flakes:
- Toast dried chilies on low heat until crisp, then grind them into coarse chili flakes.
- Toast Sichuan peppercorns and grind them separately.
- Infuse Oil with Aromatics:
- Heat oil in a pot and add ginger, scallions, onion, and spices.
- Fry on low heat until fragrant, then remove the solids.
- Three-Step Oil Pouring:
- 1st pour (120°C / 250°F): Add half of the chili flakes, stir gently.
- 2nd pour (150°C / 300°F): Add the rest of the chili + sesame seeds.
- 3rd pour (180°C / 350°F): Add salt, sugar, and soy sauce, then pour hot oil over everything.
- Cool & Store:
- Let it rest for 30 minutes, then store in a jar. Wait 1 day for the best flavor.
Use this chili oil for noodles, dumplings, stir-fries, or dipping sauce. It’s spicy, fragrant, and delicious! 🔥
Legend 72 