Ciba Seaweed Chili
100 grams Baijiu (Chinese liquor) Appropriate amount 1. Soak the dried chili peppers in warm water for 20 minutes. 2. First, cut the various spices (cloves, cardamom, white cardamom, nutmeg, fennel, cinnamon, star anise, sand ginger, amomum, gan song, bay leaves, row grass) into 2-inch long segments, and soak them in warm water for about 20 minutes. 3. Prepare a generous amount of Sichuan peppercorns. 4. Mince the ginger and garlic and set aside. 5. Drain the softened spices. 6. Roughly grind them in a food processor until they resemble sawdust. 7. Also grind the softened chili peppers in a food processor to make Ciba Seaweed Chili, set aside. 8. Grind Pixian doubanjiang (broad bean paste), chili oil, and dried fermented black beans in a food processor into a paste, set aside. 9. Pour 500ml of oil into the pot, then add the previously ground dried spices.10. Place the pot over low heat with cold oil and cold spices. Slow-simmer for about 15-20 minutes. 11. When the spice pieces turn golden brown and dry, use a strainer to filter the infused oil into another pot. 12. In the second pot, add the filtered spice oil. Pour in the blended paste from Step 8 (previously mashed) and add the glutinous rice chili from Step 7. Stir-fry together. 13. Add minced ginger, minced garlic, dried Sichuan peppercorns, and one large spoonful of chicken fat. Cook over low heat. 14. After 15 minutes, add about 25 grams of baijiu (Chinese liquor). Continue stir-frying until the moisture in the ingredients is nearly evaporated. Then add the dried spice pieces from earlier and continue stir-frying. When the ingredients are about 90% dry, add dried Sichuan peppercorns and dried chili peppers. Stir-fry for another 5-10 minutes.
