Chinese red oil - The perfect chili oil!

Sichuan is a province in China and famous for its good food. This wonderful chili oil is used as a dressing and basis in soups and several other dishes.


  • 10 dl sunflower oil
  • 3 tbsp roasted sesame seeds
  • 20 tbsp chiliflakes
  • 4 pcs bay leaf
  • 2 tbsp sichuan pepper
  • 1 klump fresh ginger
  • 1 pcs cinnamon stick
  • 6 pcs star anise
  • 6 pcs the root of spring onions (the white)
  • 7 pcs cloves stalks
  • 1 tbsp Cumin seeds
  • 1 tbsp fennel seeds

Sichuan pepper has a unique taste. This sauce is strong !! Make a glass and it has a durability of many months. I have become very fond of wonton. It's amazingly good with wonton with chili sauce. There will be a recipe for wonton and wonton soup on the site soon. Take a trip to an Asian store and buy cheap spices for this sauce. This recipe is very large, but just adjust the amount in the recipe.

Step 1

Start by shaking sesame seeds in a dry pan until they turn golden and you feel a good smell. This takes 5-10 minutes.

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Step 2

Put all the spices except the chili flakes and some of the Sichuan pepper in a saucepan. Pour in the oil and heat over medium heat. After it starts to bubble around some of the spices, leave for 15 minutes. When working with hot oil, always be close by and make sure it does not get too hot. When you feel a strong and good odor, it's done.

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Step 3

Pour 3/4 of the chili flakes into a steel bowl or saucepan.

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Step 4

Find a strainer and pour the boiling oil over the chili flakes. Do not bring the spices that have flavored the oil. Leave 1/3 of the oil. Add the roasted sesame seeds and the rest of the chili flakes + Sichuan pepper. Stir well and wait 5 minutes before pouring over the rest of the oil.

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Step 5

Mix well and allow to cool slightly before pouring onto a tight jam jar. Turn upside down occasionally. This sauce must stand for at least a day before it is ready. After 24 hours, this sauce gets the deep red color of the oil.

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Step 6

Now your Chinese red oil is ready for use. This has a durability of many months as long as it is in its glass. Used as a dip, in dishes and as basis in several good sauces. Good luck.

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