Northeastern Young Wife's Little Pickles—Spicy Chili Oil

Let's take a big group photo of all the ingredients

Wash the chili peppers and drain the water. Poke a hole at the tip with chopsticks. Each chili pepper should be treated this way to allow better seasoning.

Place the prepared chili peppers in jars or suitable containers

Wash the ginger and garlic clean, and chop them into a paste or you can also use a food processor.

Add oil to the pot, then put in the ginger, garlic, Sichuan peppercorns, and star anise to stir-fry until fragrant.

Add all the ingredients except the white wine, bring the ingredients in the pot to a boil over high heat, and let cool.

Pour the cooled sauce over the jar and spread it evenly

Finally, pour in the white wine, cover it with plastic wrap, and if you have a lid, covering it with the lid would be even better. It can be eaten after more than ten days.