Spicy Chili Crisp Oil

Ingredients

• 1 cup neutral oil (canola or vegetable)
• 1 head garlic, minced
• 2-3 star anise
• 1 tsp crushed coriander seeds
• 1/2 chinese cinnamon stick
• 1.5 tbsp soy sauce
• 1/2 tsp sugar
• 3/4 chicken bouillon cube or vegetable bouillon cube
• 2 tbsp chinese chili flakes
• 4-5 dried chilis, broken apart
• 3-4 birds eye chilis (you can add more if you like spicier)
• 2 tbsp ground sichuan peppercorns

Directions

TO MAKE:
Prepare all the ingredients besides the oil + chicken bouillon cube in a bowl or glass jar.
Heat oil in a pot on low heat, add in chicken bouillon cube and stir until dissolved.
Pour your oil + bouillon cube on top of all your other ingredients
If in a bowl, carefully transfer to an airtight jar to sit for 2-3 hours before using, until the oil is a deep red in color. Even better if you can wait overnight!
> You can also do this all in the pot if you choose, but make sure to add the sichuan peppercorns + dried chilis last because they can burn and change how your chili oil tastes.
• Store in an airtight jar for 2-3 weeks if it can last that long in your house!

I am selling this spicy chili crisp and would love for you to try it ! Please let me know if you would like to order some . Thank you !