.. _recipe-7e148f6e0b02c412d4a5c4eedee46e5d: 油泼辣子 / Chili Oil ================================ .. div:: sd-text-right `Find out more about this dish on Google ➡️ `_ .. |uncheck| raw:: html .. raw:: html 🏷️Tags ------------ :bdg-link-primary:`🏷️Chinese Cuisine <../../search.html?q=%F0%9F%8F%B7%EF%B8%8FChinese%20Cuisine>` 🖼️Image -------------- .. image:: ../../Images/recipe-7e148f6e0b02c412d4a5c4eedee46e5d.jpg :width: 600 🥦Ingredients ------------------------ |uncheck| `Dried `_ `chili `_ [100 g] |uncheck| `Sesame seeds `_ [1 `tsp `_] |uncheck| `Green onions `_ |uncheck| `Onions `_ |uncheck| `Cilantro `_ |uncheck| `Ginger `_ |uncheck| `Rapeseed oil `_ [500 g] |uncheck| `Peanut oil `_ 🧂Seasoning -------------------- |uncheck| `Honey `_ [2 `tsp `_] |uncheck| `Salt `_ [1 `tsp `_] |uncheck| `Black vinegar `_ [a dash] |uncheck| `Star anise `_ |uncheck| `Cinnamon `_ |uncheck| `Bay leaves `_ |uncheck| `Sichuan pepper `_ |uncheck| `Fennel seeds `_ 🔢Directions ---------------------- #. With a high performance blender, make crushed pepper (75 g) and finely ground pepper (25 g) #. In a pan, mix crushed pepper and finely ground pepper, some sesame seeds and a little peanut oil #. Soak spices in water, then strain #. Heat a pan of rapeseed oil and slowly caramelize sliced ginger, green onions, onions, cilantro and spices over low heat #. Pour strained hot oil over the mixture and mix well, repeating at least 3 times #. Add honey, salt and black vinegar #. After hot oil cools down, refrigerate for two weeks for flavors to develop