Useful details · 1

• Chili crisp

  Makes one jar. Keeps about a month in the fridge.

  Ingredients

  0 of 9 ready

  • 1 cup neutral oil
  • 4 shallots, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 4 tbsp chilli flakes
  • 1 tbsp toasted sesame seeds
  • 1 star anise
  • 1 tsp Sichuan peppercorns
  • 1 tsp sugar
  • 1 tsp salt

  Steps

  0 of 5 done

  1. 1. Fry the shallots slowly in the oil until golden, then lift them out.
  2. 2. Fry the garlic the same way, keeping the heat low.
  3. 3. Infuse the oil with star anise and Sichuan peppercorns for five minutes.
  4. 4. Pour the strained hot oil over the chilli flakes, sugar and salt.
  5. 5. Stir the shallots, garlic and sesame back in and let it cool.

  Where this came from

  low and slow, if the garlic goes brown it goes bitteraudio · 0:18