Guizhou Dahongpao Chili Powder (200g)
Hunan Chaotian Chili Powder (200g)
3. 50 grams of dried Sichuan peppercorns 4. Add 200 grams of Sichuan Erjingtiao chili powder 5. 200 grams of moderately spicy Hunan Chaotian chili powder, spices: 5 pieces of sand ginger, 2 pieces of cinnamon, 5 pieces of bay leaves, 5 pieces of cardamom, 5 pieces of star anise, 5 pieces of cloves 6. Pour all the prepared rapeseed oil into the pot. The amount of oil should be approximately one-third more than the volume of the chili powder (500 grams). Heat the rapeseed oil until the raw oil aroma dissipates, then turn off the heat. Allow the oil to naturally cool until it reaches 80% hot (approximately 240°C or 464°F) 7. Slowly pour the hot oil into the chili powder while stirring continuously to ensure all chili powder is fully in contact with the hot oil. Finally, add 200 grams of small-mill sesame oil into the chili mixture. Place the container containing the oil on the stove, simmer over low heat for a short while to extract the flavors from the spices. Turn off the heat and add raw sesame seeds. After the chili oil has cooled, it can be transferred to the refrigerator for storage and used as needed 8. The old Chongqing chili oil features a bright red color, intense spiciness without harshness, rich and mellow aroma, and a lingering aftertaste. You will surely love it
