A homemade Sichuan chili oil recipe, featuring aromatic spices like star anise, cinnamon, and Sichuan peppercorns infused in neutral oil, then combined with fiery chili flakes, MSG, and black vinegar for a complex, spicy condiment.
1. In a pot, pour star anise, cinnamon stick, coriander, cardamom pods, bay leaves, Sichuan peppercorns, garlic, and scallions with the cold oil.
2. Simmer on medium low heat (250°F) for 1 hour or until the garlic is golden brown (Make sure to take out garlic when browned).
3. In a separate bowl combine Sichuan chili flakes, salt, MSG, toasted sesame seeds, and black vinegar.
4. Heat the oil to 325°F and pour on top of the chili flake mixture using a strainer.
5. Let cool down to room temperature before you bottle it up.
