Ingredients

Chilis

• Sichuan Erjingtiao Dried Chilis (二荆条), 90g
• Chaotianjiao Heaven Facing Peppers (朝天椒), 60g
• Yields 125g chili powder

Oil

• Sichuan Caiziyou (菜籽油), 500 ml (or mustard oil)

Spice mix

• Ginger (姜), 1-2 slices
• Star Anise (八角), 3
• Dried Bay Leaves (香叶), 2-3
• Cinnamon or Cassia (桂皮), 1 stick
• Black Cardamom (草果), 1 pod
• Cloves (丁香), 8-10
• Fennel or Caraway Seed (小茴香), 1 tsp
• Sichuan Peppercorn (花椒), 1 tsp

Method

• Toast the Spices
• Bring the oil up to 130 degrees Celsius, toss in the spices and let them steep for ~3 minutes
• Begin to bring the oil up to 190 degrees Celsius
• Assemble the chili powder into a volcano shape

Now: Yī xiāng èr róng sān là

• At 190 degrees, pour half the oil in and stir vigorously

• At 130 degrees, pour half the remaining oil in and stir vigorously

• At 85 degrees, pour half the remaining oil in and stir vigorously

• Once your chili oil mixture’s down at room temperature, cover and move the oil into the fridge. Let it sit overnight, then strain the chili powder out