Chinese Chili Oil

Heat Fresh Ginger (1 piece), Bay Leaves (2), Star Anise (3), Chinese Cinnamon Bark (1), white part of Scallion (1 bunch), Sichuan Peppercorns (1/4 tsp), Garlic (4 cloves), Cumin Seeds (1/4 tsp) in Vegetable Oil (1 cup) over the slowest fire for around 5 minutes.

Cook until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.

Place around 5 tablespoons of Red Chili Powder (1/3 cup) in a bowl.

Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.

Add another 2 tablespoons of Red Chili Powder (2 Tbsp), Toasted White Sesame Seeds (1 Tbsp), and Sichuan Peppercorns (1/4 tsp) in the bowl.

Pour in the remaining half of the oil again.

The red oil will turn bright red after 24 hours. Keep the chili oil in air-tight container and this can be kept up to one month in room temperature. Enjoy!