Pickled chili oil

Name: Pickled chili oil
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 5kg chili; 3 tbsp Peanut oil; 1 handful Sichuan pepper; 3 piece Star anise; 1 piece Cinnamon; 5 slice Bay leaf; 1 slice Angelica dahurica; 1 piece Ginger; 3 heads Garlic; 5kg Soy sauce; 500g Salt; 300g brown sugar

Dried-through chilies are pricked all over to drink up flavor, then covered in a fragrant oil-and-soy blend simmered with Sichuan pepper, cinnamon, and brown sugar.

0 minNewEasy Pickled & Preserved Pickle Fragrant Spicy

Instructions

1
Wash the chili peppers and let them dry until there is no moisture, otherwise the pickled peppers will rot. To make the chili peppers flavorful, I use a toothpick to poke each dried chili all over, leaving it full of marks!
2
Put oil in the pan and heat it.
3
Add Sichuan peppercorns, star anise, cinnamon, bay leaves, and Chinese angelica root, and stir-fry until fragrant.
4
Add the ginger and garlic cloves.
5
Pour the soy sauce into the pot.
6
Pour in the salt.
7
Brown sugar is also added to the pot, brought to a boil, and then cooled.
8
Put the chili peppers into a jar without water or oil.
9
Pour the cooled soy sauce mixture into the jar.
10
Pour in a small amount of white wine and cover.
11
It can be eaten in about a week.