Sichuan chili oil

A red aromatic oil of scorching oil poured over ground chilli and Sichuan pepper, spicy, with the numbing 'ma la' effect, in noodles, dumplings, tofu and wok stir-fries.

Sichuan chili oil is a red aromatic oil made by pouring scorching vegetable oil over ground dried chilli, Sichuan pepper, star anise, cassia, bay leaf, onion and garlic, with a sediment of pepper flakes, spicy, aromatic, with the characteristic numbing 'ma la' effect. It is added to noodles (dan dan), dumplings, wontons, tofu, cucumber salads, wok stir-fries and used as a table condiment.

Recipes with this ingredient

Chinese-style pig earsChinese cuisine | Appetizers

The recipe was shared with us by the chef of the restaurant "Chinese News" Ruslan Magomedsharipov.

Pig Ear SaladChinese cuisine | Appetizers

In China, it is customary to eat a pig whole, down to the tips of the ears, which, by the way, make an excellent salad. Pig ears themselves do not have a distinct taste - they are cartilage, after all, so they are boiled in a spicy broth, covered with a dressing of soy sauce and vinegar, and then generously sprinkled with herbs. The result is a spicy and elastic snack. Do not forget to singe the ears to remove all the hairs.