CRISPY CHILLI OIL | Su's Cookbook

Описание: Chilli Crisp in Oil
By Su’s Cookbook

Ingredients:

100gm dried chilli, cut into half
40gm fried garlic
50gm fried shallots
3 heaped tbsp raw brown sugar
1 tbsp fine brown sugar
3 tsp fermented soybean
1 ½ tbsp any vegetable granules/stock powder
½ tsp Sichuan peppercorns, crushed
2 tbsp black peppercorns, crushed
2 cloves of garlic, lightly crushed with skin
1 ½ inch fresh ginger, chopped
1 tsp salt
300 ml cooking oil (desired amount)















Method:
Toast the dry chillies over low flame, 3-4 mins. Cool it, then grind coarsely in a dry mixer. Set aside.
Heat up oil. Add in the crushed fresh garlic. Allow it to fry for 3-4 mins over medium-low flame. Then, remove the skin. Now, add in the chopped ginger. After 3 mins, add in the fermented soybean. Cook for 2 mins, and turn off the flame.
Now, add in the chilli flakes, sugar, peppercorns, fried shallots and garlic, stock powder and salt. If the oil is not enough, just heat up some extra oil in a separate pan and pour over.
Once cooled, transfer it to a bottle jar. Can be eaten with any dish, used for stir fry dishes or fried rice too. Enjoy!

Tips:
You can decide on the oil amount. Do not use wet spoons. Can use the chilli crisp right away, but would suggest you have it after a day or two.
By then, the flavours from the ingredients would have infused the oil further.