Chinese chili oil is also called red oil in China. It is a combined seasoning that uses red bell pepper, Sichuan peppercorns, mixed spices, ginger, and roasted sesame seeds. High-temperature oil is generally used to stimulate the strong aroma of powdered red pepper.
But in the meantime, it brings a dark red color instead of a bright red color. We will add red pepper powder in two batches, poured with oil at different temperatures.
Traditionally, Sichuan people first roast red peppers and then break them by hand with a stone grinder. But now we buy powdered red pepper straight from the supermarket and this homemade Chinese chili oil can be finished in 10 minutes.
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Chili oil is a staple of Chinese cuisine, especially when it comes to Sichuan food. The combination of oil and red pepper flakes gives chili oil that characteristic bright red hue, and it is often used as a seasoning for meatballs and noodle dishes.
In Sichuan cuisine, spices play an important role. If you visit a Sichuan-style restaurant that sells Chongqing noodles, they use a lot of spices in the hot oil. It's okay to omit some of the spices, but you should at least make a ginger, bay leaves, white chives, star anise, Chinese cinnamon, Sichuan peppercorns, and cloves.