Crispy chilli oil

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and slice the ginger. Peel and slice the garlic and shallots. Open the cardamom pods and crush the seeds.

2. 02

   Place the cardamom, Sichuan peppercorns, cinnamon stick, star anise and bay leaves in a deep frying pan and toast briefly, stirring. Add the rapeseed oil, garlic, ginger and shallots and simmer gently over a low heat for 20–25 minutes, stirring regularly.

3. 03

   Meanwhile, mix the chilli flakes, roasted peanuts, sugar and soy sauce in a sterilised screw-top jar.

4. 04

   Once the garlic, shallots and ginger look crisp from frying, carefully remove the cinnamon stick, star anise and bay leaves from the hot oil. Allow the remaining oil mixture to cool briefly, then pour it over the other ingredients in the screw-top jar.

5. 05

   Store the crispy chilli oil tightly sealed in a cool, dark place.