Effortless and effective recipe for homemade Chinese chilli oil, an essential condiment for Chinese cuisine. Great company for noodles, dumplings and salad.
Having many great recipes to share with you, it took me quite a long time to choose which one to be the first for my new-born blog. When Chinese chilli oil came to mind, I knew straightaway that this was the one.
Even though the love of Chinese cuisine is in my blood, I‘m not a typical Chinese who has to consume Chinese food on a regular basis. Having been living outside China for years, I have faced many moments when Chinese ingredients were not easily accessible.
But I always made sure to have two condiments in my kitchen cupboard. Guess what? Soy sauce is not on the list! For me my most important allies in the kitchen are Chinese black rice vinegar and homemade chilli oil. Like my dear mum, my taste buds favour hot and sour flavours.
My love of spicy food started when I first tasted street snacks back in China. Those wonderful down-to-earth delicacies from the North-west region of China have trained my palate to enjoy very spicy food from an early age.This opened the door to a more extensive gastronomic world. Perhaps you now understand why I include the word SPICE in the title of my blog.
As a huge fan of spicy food, I always encourage those who say “no-spicy-food-please” to train their palate. Once at a dinner party my Swiss friend Ricardo said he was very sensitive to spicy food. He complained that “it just burns your mouth. That’s all!”
I didn’t argue, but still served him homemade dumplings with a small saucer of my favoured black rice vinegar and chilli oil. “Just try a little. You have nothing to lose,” I suggested. Luckily, he did try. Not just a little. He asked for a top-up and later I gave him a jar of homemade chilli oil to take home.
My homemade Chinese chilli oil is more sophisticated than simply being hot. It impresses your palate across several dimensions. When slowly heated in oil, the spices ( Sichuan peppercorn, fennel seeds, star anise, bay leaf, cassia cinnamon, Tsao-ko, etc.) release a variety of aromas.
Among them, Sichuan peppercorn is perhaps the most interesting and appealing. Not only has it a rather unique fragrance, but it also gives your mouth a numbing sensation. Then when the chilli mixtures meet the infused hot oil, its powerful scent will envelop the air and linger in your kitchen for quite a while.
Being immersed in this appetizing smell while taking photographs, I couldn’t help thinking, “What shall I cook next to eat with this chilli oil?”
There are many dishes which deserve the company of Chinese chilli oil: all types of noodles, savoury rice, meat or vegetable cold dishes, tofu, dumplings, pot stickers, steamed buns, scallion pancakes, etc. My childhood favourite was spreading chilli oil onto hot Mantou (馒头, plain steamed bun without filling), just like one’s love for butter on toast I suppose.
Chinese chilli oil is available in shops. They come in different flavours and textures. Some are not too bad, but nothing can replace homemade one for its unique flavour, freshness and healthiness (no colouring, additives or preservatives). What’s more, it is super simple to make. Once you’ve done the shopping, you just need 10 minutes to assemble everything and to cook it.
The only tricky thing is that the oil needs to be at the right temperature to bring out the best fragrance from the spices. It will be less flavoursome if the oil is not hot enough. Yet overheated oil will burn the chilli, leaving an unpleasant taste.
I have my own way to control the temperature. Instead of directly pouring hot oil onto the chilli flakes, I transfer the very hot oil into an empty bowl, which reduces the oil’s temperature immediately. Then I add half of the chilli flakes. I put in the other half when the temperature drops a little further. This is to achieve a redder colour for the finished look.
Wait for at least 12 hours before using the chilli oil to allow all the flavours to combine. Chilli flakes and sesame seeds tend to stay at the bottom of the container after a while. Use a clean spoon to stir before serving. If your dish (eg. Mouth-watering Chicken) requires pure chilli oil, use a sieve to filter out the chilli flakes and sesame seeds. Here are a list of recipes that call for Chinese chilli oil:
Mouth-watering chicken (Kou Shui Ji, 口水鸡)
Hot and sour glass noodle soup (酸辣粉)
Dan Dan Noodles(担担面)
Beef dumplings in hot & sour soup (酸汤水饺)
Lanzhou beef noodle soup (兰州牛肉面)
Another piece of advice: take your time to choose the right type of chilli flakes. Check the heat (hotness) level. Start from medium if you like. Mild ones are pointless in my opinion. Chilli from Sichuan province in China is generally great. I also use chilli flakes from Thai or Italian shops.
Homemade Chinese chilli oil (油泼辣子)
Ingredients
Group 1: for the chilli
- ¼ cup chilli flakes
- 1 tablespoon chilli powder
- ½ teaspoon salt
- 2 tablespoon toasted sesame seeds
Group 2: for the oil
- 1 cup cooking oil
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon fennel seeds
- 1 star anise
- 1 piece Chinese cinnamon/cassia cinnamon
- 1 bay leaf
- 1 Tsao-ko/Chinese black cardamom, optional
- 3 slices ginger
- 1 stalk spring onion
Instructions
- In a bowl, mix all the ingredients in Group 1. Have another empty bowl ready. The bowl should be deep, heat proof and completely dry (see note 1). Place a sieve over it.
- Pour oil into a cold wok /pot, add all the ingredients in Group 2. Cook over a low heat. Watch attentively. Turn off the heat immediately when the spring onion turns brown (you should see smoke at that moment).
- Pour the oil into the empty bowl through the sieve. Discard everything caught in the sieve.
- Add half of the chilli mixture into the oil. You should see it bubbling intensively. Add the remaining when bubbling calms down. Stir well with a clean dry spoon.
- Leave to cool uncovered. Wait for at least 12 hours before using to allow all the flavours to combine. Then transfer to a container of your choice (see note 2).
A simple version
- You can reduce the ingredient list to four essentials: chilli flakes, sesame seeds, ginger and oil. Try the complete version whenever you have a chance. It is truly worth the effort!
Video
NOTES
CALORIES
Thank you so much for taking the time to read my post and witnessing the birth of my blog. I will continue sharing more scrumptious, interesting and inspiring recipes for you to explore.
Have a yummy day!
N.B. This post has been updated on the 6th Jan 2019.
What temperature do you want the oil to hit? I definitely had no bubbling when I added the oil to the chili Flakes. Still tastes great…
The oil should be between 180°C (350°F) and 200°C (390°F).
Ah…. I had it around 250°F. In your opinion should I retry the recipe? What is my current chili oil lacking by not having yhe temp high enough? Could you add that to the recipe? I was mostly guessing at target temp… thanks
When the oil temperature is high enough, the aroma and colour of the chilli flakes/powder will be more effectively released.
Thanks for the replies…. I’m gonna try again.
This chili oil looks great. I was raised in a Irish Norwegian family very mild food. But as far back as I remember love spicy flavors chili and all. I was married to a Filipina and Thai Chinese, loved that food. Korean as well. Thank you for this recipe and I will be looking for more
Wei, I made your chilli oil last night and we couldn’t wait until today to try it, so we had some with our fried rice. It is soooo delicious! So many layers of different flavours all coming together beautifully. Today, after tasting it, the chilli flavour gives a kick but is not the dominating one and it is such a well rounded and mellow taste, like upbeat jazz! It certainly made me want to dance ha ha! Many kudos to your excellent culinary expertise and thank you for sharing your outstanding recipes.
So happy to hear that Dharshani! Yes, its flavour shouldn’t be dominating but it makes everything extra tasty. Glad you like it!
My dear Wei,
I have just finished making my 3rd batch of your wonderful hot oil, and as our teacher of Chinese cuisine, you have mentioned that improvising is perfectly acceptable…
So I have doubled the amount of toasted sesame seeds and added toasted peanuts for extra crunchiness. The result is just to my liking. Thanks for the inspiration!
You can’t go wrong with extra nuttiness and crunchiness. Glad you enjoy it!
This is so good and easier to make (aka get hot enough for flavor but not burn) than other recipes I’ve tried. Thank you!!!
What type of red chili powder is that?
It’s pure ground chilli pepper without any additional spice or salt. You can use any variety that suits your tolerance to heat.
Hello. May I ask how much dough approx. is required to make 120 jiaozi?
You would need 1kg of flour with about 520g water to make the dough. Have a look at my recipe for dumpling wrappers for more tips on flour choices, ratio, etc.
Is fennel a necessary spice for hot chili oil? Do you have any substitutes that you could recommend? Thanks!
You can skip fennel seeds if unavailable.
This chilli oil is so addictive that whoever tries it just wants to have more and more of it! Today I’m cooking a fresh batch of chilli oil with a newly converted friend whose husband loves it so much that it’s drizzled on just about everything including scrambled eggs and pasta. He has just reminded her that the bottle which I’d given them is almost finished so here we are cooking 3 recipes of the oil just so they will have a convenient stock of at least 4 jars to last for a while!
We always have a constant supply of homemade chilli oil too. Yes, it tastes great with almost everything. So happy you and your friends like my recipe!
Has anyone tried making this with avocado oil? Avocado oil has a high smoke point but I was wondering about the flavor. I made the chili oil once with EVOO, but I think that olive oil is so rich that it muted the flavors of the non-pepper ingredients.
Thanks again for the recipe, Wei.
Yes David, the taste of olive oil is too strong for this recipe. I think avocado oil would work as it tastes quite mild but I haven’t tried making chilli oil with it.
I’ll give it a go with avocado. I just made a new batch with canola so it might be a little while before I get back to you (I’m the only person in the house that likes spicy things).
I’ve finally gathered all the ingredients to try this! But now I’m worried I’m misunderstanding something: by chili flakes do you mean the same chili flakes as one might put on pizza? Also, by chili powder, do you mean the super hot chili powder one one might put in chili? I also have tons of smoky less hot “chili powder” too. That term is so broad! I’m not afraid of the heat but I want to get it right. : )
Hi Labazro! For my recipes, chilli flakes and chilli powder refer to dried chilli pepper crushed into flakes or ground to fine powder. They should be purely made of chilli pepper without any additional spices, salt, etc. The variety of the chilli pepper doesn’t matter too much. You should choose the one that suits your heat tolerance. Obviously, the fresher and more aromatic the better. Hope this is clear.
Thank you! I did it but worry my low heat for the chili sauce was lower than your low : ), as I didn’t get much sizzle after transfer. Resting now. Has a nice numbing feel tho. We’ll see!! Will try whole chongqing noodle dish tomorrow . Excited and appreciative
Am an Italian chef have been always interested to learn Chinese cuisine am ready to make your Chinese chilli oil a will tell you wei’s next time thank you for sharing your recipe
Happy cooking Domenico!
I’m excited to try this recipe. Can I make a Spivey/sweet version as well by adding some honey or sugar?
Chinese chilli oil isn’t supposed to be a sweet condiment, but it’s fine to add a little honey or sugar for extra flavour. I wouldn’t recommend to have the sweetness being dominant though.
I am pleased to have located this recipe. Hope to prepare it soon. Excellently laid forth. Thank you for publishing it!
My pleasure to share Roger!
I made the chilli oil following exactly your recipe. Great success! It’s a great spicy hot oil. I was making some home made jiaozi and little drops of the chilli oil in the sauce elevated it to paradise. Thanks and thank for you generous “Wei’s Quick Guide to Authentic Chinese”.
It’s such an uplifting condiment, right? Very happy that you like it (and you enjoy my email lessons).
Hello Wei!
I have made this recipe so many times now and I just want to thank you for your wonderful recipes and easy-to-follow instructions!
A year ago I became interested in Chinese cuisine and this was one of the first recipes I wanted to make since so many interesting recipes on this blog use chili oil and I’m so, so glad I did! Congee with chili oil has become a staple in my household and I’ve started gifting it to others, too! Most noodle recipes I make also end up with a healthy dose of chili oil these days and we always refill the jar as soon as we run out.
I also use many of your other recipes regularly and this blog has made me incorporate interesting new ingredients in my cooking, such as black rice vinegar, doubanjiang and dried shiitake! As a student, I also really like that you put effort into presenting alternatives for ingredients/methods/specialized equipment. I especially appreciate the tip of replacing minced meat in recipes with shiitake for a vegeterian version as I use it often!
Thank you so much for your hard work in making such an informative blog with such flavorful recipes, and I look forward to more recipes down the line!
So lovely to read your kind message Sara. It made my day! Yes, chili oil is such a versatile and tasty condiment. Can’t imagine life without it. Very happy to know you find my blog helpful!
Is chinese chilli oil hot ?
Yes, Chinese chilli oil usually produces some heat but the level of spiciness depends on the chilli flake/powder you use. You don’t have to make it very hot if you don’t tolerant much heat. It still tastes nice thanks to the aromatics and spices.
Hello! The video says a cup of oil but the recipe says 1 1/2 cups. Also, the video says 1 stalk but the recipe says 2. Which one is it? I was just about to make it but I want to make sure I have the correct measurements.
Sorry for the confusion Susana! I’ve just corrected the typo in the written recipe. Thank you for pointing them out! Happy cooking!
It’s ok! I’m making it right now and can’t wait to try it tomorrow. Thank you for the recipe!
Very infomative and clear instruction.
This recipe produced the best chili oil I’ve ever tasted. For me, it is the perfect balance of heat and spice. I particularly love it on noodle and shrimp dishes. I’ve made a lot of chili oil in the last 30 years, and am delighted to have found a new favorite.
That’s wonderful to hear Liz! Chili oil is so good with many dishes. Enjoy!
I have this sitting on my counter. The one ingredient I thought I had (fresh ginger) was gone, of course so I substituted dry ground and hoped for the best. Also added a pinch of regular cardamom since my pods didn’t come yet and I was too excited to try this. If it doesn’t work out, I’ll pitch it and try again with the fresh ingredients. Loving your site, as I’m not a fan of American Chinese food but have a great interest in authentic, ancient cuisine from around the world.
Hi Wei I discovered your website about 12 months ago and have since then cooked many dishes successfully just following your recipes. This chilli oil recipe is definitely a keeper and I’ve made it twice because it’s so delicious when drizzled over everything! Well done on your effort in sharing such good recipes
Your kind message made me so happy Susan! It’s wonderful to know you find my recipe helpful. Yes, chilli oil on everything! It’s so irresistible, right?
Hi i was just wondering about the toasted sesame seeds, is there any preferences of which ones are used such as the white or black sesame seeds. Can’t wait to give this a try
Both black and white sesame seeds are fine. Happy cooking!
Like other commenters I was also a little too cautious about the heat of the oil and didn’t get much sizzle when I added the oil to the peppers, but I decided to let it go as it was and will bump the heat up next time. The resulting oil is rich, complex and completely delicious! I was dubious about the star anise at first but after tasting the oil on a few different dishes I now wouldn’t dream of leaving it out. The heat level is very nice, loads of flavor without frying my tongue. I’m never buying chili oil again!
So happy to hear you like this chili oil! Yes, homemade version is so much better than shop-bought ones. Enjoy!
Do we stir while its frying? I was afraid to burn the spices so I did and it started bubbling a lot more.
Hi Orion! No need to stir while cooking the spices. Make sure you keep the heat low to avoid burning.
Thankyou for this amazing recipe!! Here in Colombia is really difficult to find all those ingredients I ve made some adjustments but my chilli-oil is not that red as your. Is it because the chili powder?
Any way is delicious!
My pleasure Juliana! Yes, the colour of the oil varies depending on the type of chilli flakes and chilli powder you use. Paprika often provides bright red colour.
This is flavorful to the point that I am putting it on everything.
P.S. Your blog is totally lovely. You truly put a great deal of time and exertion into it. best oil recipe !
Thank you for trying out my recipe! So happy to know you enjoy the flavour and use it for everything (BTW, it’s nice with vanilla ice cream too 😜)
Can you give the name of the cardamom in Chinese, including Chinese character. Might be easier to find that way.
Of course Rosa! It’s 草果 (Cǎo Guǒ or Tsao-ko). Good luck!
Heyahey,
I just saw your recipe and absolutely love it! But I still have 2 questions. How do I know when the Oil is hot enough? (I tried to make hot oil a few days ago and after a while the oil „exploded“ and flew up to the ceiling and walls…)
And shouldn’t I use a heat-resistant bowl like borosilicate glass to prevent the bowl from bursting when I fill it with the hot oil?
Daniela
Thank you Daniela for trying out my recipe! I’m not sure what you mean by “oil exploded”. In normal cases, no matter how hot the oil is, it won’t explode. I guess there might have been water in the oil which would definitely cause some kind of “explosion”. When heating the oil, pay close attention to it. When you see smoke appearing, it should be hot enough. Regarding the bowl, I’ve explained in my recipe that it should be deep, heat proof and completely dry.
Hi, would like to give it a try but I can’t find black cardamom, is it ok to make this without it? Pls advise, thanks
Hi Connie! As I’ve mentioned in the recipe, Chinese black cardamon is optional. Please feel free to make your chilli oil without it.
Hi Wei, I lived in the Collingwood neighbourhood of Vancouver BC for many years, which is about 95% Chinese population, and so was spoiled with the selection of restaurants and Chinese ingredients available. I’ve been in London now for nearly 20 years and it’s a bit more of a challenge to source some authentic ingredients. I’ve made your chilli oil recipe a number of times as it’s absolutely spot on! I use a mix of facing heaven chillies and Kashmiri chillies which I buy whole, chopping some into flakes and grinding the rest into powder. It comes out perfect every time. Thank you so much for all your work, it’s nice to see so many authentic home-style dishes that you don’t find in restaurants!
My pleasure George! It’s very nice of you to share your chilli combination idea which is helpful to other readers. Enjoy your time exploring authentic Chinese recipes!
Hi Wei!
Thanks for those amazing looking recipes. I lived in Guangzhou for two years and back in Germany I’m craving for real Chinese food since I came back.
Just tried the Chili Oil today, it’s cooling down right now. Smells and looks great, I’m looking forward to try it. I’m just a littlebit confused about the measuring.. In the video it says 1/4 cup chili flakes, in the printed version it’s 1/3 cup. We don’t use cups anyway here, so it’s hard to guess.. Do you know how much Chili flakes it is in grams, that would be awesome.
Keep going on with your great blog!
Hi Tobias! I’ve just corrected the typo. 1/4 cup of chilli flakes weighs about 18-20 grams! BTW, I totally understand how you would miss real Chinese food. Guangzhou is one of the best gastronomic cities of China.
The flavors were absolutely divine and seriously addictive! Can’t wait to make it again!
That’s great to hear! Enjoy!
Made this for the first time last month then left it in its container for a week so let the flavors come together. Perfect Chinese chili oil sauce. This will become a staple in our house. It’s my boyfriend’s new favorite condiment now. Thank you!
You are welcome Penny! Enjoy your spicy food!
Hello!
I LOVE your blog. I grow a lot of spicy peppers and have some dried thai chilis (and Habaneros) and wanted to know if there was any particular type of chili flakes you prefer?
The Restaurant I usually get Liang Pi (which is what I will be making with the chili oil) “the Q” in Boston says they press the oil from their chilis daily for the freshness of their chili oil. Is this a different process than your Chili Oil Recipe?
I just purchased Your recommended Black Vinegar, some cassia cinnamon, green and black cardamom (for Biryani recipes) and some highly rated Sichuan Peppercorns without the stems and seeds. I’m Very excited to go through your website and try new things!
Thanks!
Also, is there a type of chili powder you recommend? I have some McCormick’s Chili and Dark Chili powders but was contemplating making my own?
Thanks Max! I like the mixture of two types of Chinese dried chillies: Facing heaven chilli (Chao Tian Jiao/朝天椒) & Lantern chilli (Deng Long Jiao/灯笼椒). That said, I’ve been using Indian chilli flakes/powder and Italian chilli flakes available in my local shops (England). They work very well too. The ideal dried chillies flakes/powder should be 1. Fresh enough. 2. With a heat level that suits you. 3. Aromatic rather than just being hot. 4. Made from pure chillies (Not a blend with other herbs). I’ve just googled what McCormick is. Looks like it’s a mixture with other herbs, spices and seasonings. I wouldn’t recommend it. Make your own!
I’ve never heard of “pressing oil from the chillies”. Maybe they meant making chilli oil every day? Or perhaps they make their own cold-pressed rapeseed oil (Cai Zi You/菜籽油) which is widely used for making chilli oil in Mainland China.
Hope this helps!
Well written recipe. Very easy to follow. Keep up the good work!
Thanks for your encouragement!
Hi
I found ur blog today and it is just beautiful and great recipes, I have made the Mapo tofu just WOW!!!! And there r no words for the chili sauce oil besides MARVELOUS!!! Keep up the awesome recipes and believe me I am using ur recipes, can’t wait to make the sweet and sour glass noodle dish, as u can see I love SPICY SPICY SPICY too!!!! It’s being Pakistani so u know we love our spices and heat!!!! Thank u so much for all ur recipes,
Thank you Abby for your kind message. Very happy to know that my recipes work well for your spice-loving palate.
Hello there, I love your website. Your pasion and creativity shows the way for a Chinese cuisine newbie cook like me.
May I ask what is Tsao-ko? ad can I replace it with something else if I can”t find in in my supermarket? Thanks.
Thank you for your kind words! As I explained in a comment above, Tsao-ko is also known as black cardamom which is widely used in Chinese cuisine. If you have trouble finding it, please feel free to omit it. Happy cooking!
Hi, can i check what is Tsao-ko?
Tsao-ko is also known as black cardamom. The pods are used as a spice in cooking. It’s bigger than green Indian cardamom pods and has a different flavour. Please feel free to skip it if you don’t have easy access to it.
Hi! So I just wanted to share with you this. I’ve given this recipe a try last night and the chilli oil has sat for 12 hours and I just wanted to try it so I ate it with an egg. It was marvellous – thank you for sharing.
I’ve got a question though.. As I was frying the spices in oil, the spring onion turned light brown so I turned off the heat and strained the whole thing to a Pyrex. However, when I added the chilli flakes mixture it didn’t bubble… I was afraid that they don’t have enough heat so I put everything back on the hob until I see bubbles and then poured it back to the Pyrex.
Could you enlighten me with how much heat is low heat please? I’m not very good with cooking so apologies for this.
Thanks Rachel for trying out my recipe. Glad to know you love the taste. I don’t have exact measurement of “low heat” as it really depends on the performance of individual cookers. To judge the readiness of the oil, you should follow two clues: 1. Has the spring onion turned brown? Be aware that if the spring onion is quite slim or cut into small pieces it browns easily and the oil might not be hot enough. 2. Do you see smoke appear? Hope this is helpful to you.
Hi, do you know if tsao-ko can be bought from Chinese stores and if there is other known names of it please? Also if I can’t find that is it ok to omit it from the ingredients or if there is any substitute? Thank you x
Hi Tsao-ko is also known as red cardamom. They do exist in Asian/Chinese stores (some of them at least). Please feel free to skip it if you find it hard to source it.
You don’t recommend replace it with normal cardamon?
They are quite different in taste. Honestly I’ve never thought of using green cardamon. It might work as long as it doesn’t have unpleasant flavour after frying.
Hi, can I leave the spices in the oil?
You may leave the spices in the oil but make sure you take the ginger and spring onion out.
What kind of oil do you use for this?
You can use any cooking oil which has a high smoke point and a neutral flavour, such as canola oil, rapeseed oil, sunflower oil, peanut oil, vegetable oil, corn oil, etc. Definitely not olive oil or (toasted) sesame oil.
Hi Wei, I just make some Chinese Chili oil following this recipe. I waited until the oil cooked on low for about 10 minutes or more (the oil was half boiling). Well, I guess the oil wasn’t hot enough. When I poured the red pepper flakes mix into the oil, there was no bubbling at all. The oil wasn’t hot enough at all. Probably could have cooked the oil on medium/high, perhaps? Thanks!
Sorry to heard that it didn’t work out for you. Yes, the oil wasn’t hot enough. I recommend using low to medium heat (depending on the power of your cooker) to avoid burning the spices (ingredient group 2) too fast. To test if the oil is hot enough, you can drop a few chilli flakes to test. If they sizzle straightaway, then means it’s ready. Good luck for the second time!
Hi Wei, I just made your Chili Oil last night. It’s steeping right now as I write to you. I had the same issue as Zhei (the oil wasn’t hot enough) Is there any way to rescue the chili oil now?
Hi Shayonne! You may try the following: Pour the oil out into a pan/wok leaving the solid part in the jar/container. Heat up the oil. Use a sesame seed to test. If it spins around immediately after you drop it into the oil, the temperature is high enough. Pour the oil back into the jar/container. Mix immediately. Hope this helps.
Yum! Yum! Yum! This is so delicious that I am putting it on everything.
P.S. Your blog it absolutely beautiful. You really put a lot of time and effort into it.
Thank you so much for your kind words. Very happy to know you are enjoying chilli oil in various ways. I just had my dinner hand-torn noodles with LOTS of chilli oil. Have a nice day!
Your recipe says to discard the chili mixture, but then it says to add it back to the oil… so I’m a little confused on the directions?
Hi Terry! Thanks for popping by and sorry to hear that you are a bit confused. Please note that in my recipe I wrote:”Discard everything caught in the sieve.” That is to say “discard all the spices, spring onion, ginger and peanuts (from ingredient group 2) which are cooked in the oil. Then you add the chilli mixture (from ingredient group 1) to the flavoured hot oil. Hope my explanation is helpful to you. Good luck in your kitchen!
你是怎么把辣椒油拍的这么美的
谢谢亲爱的，要花好多时间反复拍，总会有满意的。
Looks AMAZING!!! Great photos and very easy to follow. ALL THE BEST!!!! ??
Thanks Vuka. My blog is finally launched. More exciting recipes to come. X
赞赞赞呀！先看了照片，这么美！祝贺，我知道你一旦开始做就会做的很好！
谢谢亲爱的！我们一起努力！
Hey Wei!! Love it already! Signed up for notifications so I won’t miss any recipes:) bravo!!
Thank you so much Yasmin! So happy that you are interested. I promise you won’t regret following me. More recipes coming soon. X
I LOVE YOUR NEW BLOG! Beautiful photos, excellent writing and good-looking food. So excited to follow your cooking adventures. Congratulations!
Thank you so much Heddi! I’m inspired by you! Very excited now. Wish you were here. I’d love to give you a big hug. X