• 1 shallot, sliced (15g) (sub white or yellow onion)
• 2 Chinese black cardamom berry (tsao ko OR cao guo)
• 3 Chinese small white cardamom berries (Bai Dou Kou)
• 3 whole star anise (bajiao) (1.5g)
• 2 -inch piece of Chinese cinnamon (cassia bark) (2g)
• 8 red Sichuan flower peppers (huajiao) (3g) (or up to 1 tablespoon or more for more numbing mala quality)
• 8 whole white peppercorns
• 2 pieces shannai/shajiang (dried sand ginger)
Steps
Step 1Toast the sesame seeds. Add sesame seeds to a skillet and toast them until golden brown over medium heat. Remove them to a large stainless steel and set aside.
Step 2Wash the chili peppers & toast them. Skip to step #4 if using sichuan chili powder or sichuan chili flakes instead of whole dried chilis. Wash the chili peppers in a bowl of water to remove any residue, strain them, and add them to a wok (or large sauté pan) set over medium heat. Dry fry the chilis moving them around constantly to remove the water and toast them until fragrant and slightly colored on the outside (about 6 to 7 minutes). Remove them to the bowl of a food processor. *Alternatively, you can crush the chilis using a mortar and pestle.
Step 3Crush the chilis. Pulse the chilis to chop them until they are just about the size of crushed red chili flakes. Add them to the stainless steel bowl with sesame seeds and stir to combine. *Alternatively, you may add the sesame seeds at the end (I've done both with no discernable difference in flavor).
Step 4Heat the caiziyou oil 455°F/235°C. Skip this step if using peanut or other high smoke point oil. Using a thermometer, heat the roasted rapeseed oil just until smoking to remove the raw flavor and immediately turn off the heat. The temperature should not exceed 464°F/220°C.
Step 5Infuse the oil with aromatics. When the oil has cooled by about a 1/3 (to 305°F/152°C), add all of the aromatics to the oil and cook over medium-low heat until the scallions turn golden brown (about 40 minutes). Keep an eye on the oil temperature to maintain a bubbling sizzle throughout. The oil should not be so hot that it splatters or smokes heavily. For an even tastier oil, you can continue cooking it for up to 1 hour if you have time). Strain the aromatics from the oil and reserve them for making a homemade Sichuan broth or discard.
Step 6Add the oil to the chilis & sesame seeds. Heat the oil back up to 365°F/185°C and add 1/3 of the oil to the chili mixture and stir to combine (it will be bubbling vigorously). Next, add another 1/3 of the oil and stir to combine. Add the last of the oil to the chili mixture and stir to combine. Allow the chili oil to cool slightly and add it to a heatproof glass jar, seal, and allow it to infuse for 24 hours before using (if you can wait that long), Enjoy!
