Ingredients
1½-3 cups neutral oil(350-700 ml)
5Â star anise
1 cinnamon stick (preferably cassia cinnamon)
2Â bay leaves
1 bunch green onions
3 tablespoons Sichuan peppercorns
2 black cardamom pods (optional)
4 nuggets dried sand ginger (optional – about 1 tablespoon)
2 teaspoons cloves (optional)
3 cloves garlic (optional – crushed)
1-2 shallots (optional – halved)
¾-1 1/4 cup Sichuan chili flakes (65-110g)
1 – 2 teaspoons salt (to taste)
Steps
- The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics.
- f you used 1½ cups of oil, ¾ cup of chili flakes is best.
- Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250°-275° F/135° C