I Put This Chili Oil on EVERYTHING

Within the family of chili oil, Chili Crisp is a hallmark of Sichuan Food - and it's not the same as Lao Gan Ma. "Fly By Jing" Founder and chili oil expert Jing Gao guides me through an authentic Sichuan Chili Crisp recipe that packs a spicy kick AND an amazing taste.

Werbung | Ad | This video is #1/6 in a series about the food of Sichuan, supported by the kind folks at Ming River Sichuan Baijiu.

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► Fly By Jing, Jing's Sichuan Chili Crisp 🌶️
Thank you Jing for the support! Find her amazing Chili Crisp here:
https://bit.ly/andong-flybyjing

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► 🇨🇳 Sichuan Chili Crisp Recipe 🌶️💥
500g canola oil
or 菜籽油 / Chinese Extra Virgin Rapeseed Oil

200g dried chilies - on the mild side
use Chinese 二荆条 Er Jing Tiao if available
toasted, deseeded, processed into a coarse powder / small flakes
...or storebought chili flakes :)

2 bay leaves
3 pieces star anis
2 pieces of cinnamon (cassia bark if you're a PRO)
3 pieces black cardamom
1/2 Tbsp dried fennel seeds
1 Tbsp Sichuan peppercorns
5 slices of ginger
5 garlic cloves, abused and destroyed

1/2 large onion, diced
1/2 cup crushed peanuts
1/4 cup minced Sichuanese preserved mustard greens, 榨菜
1/4 cup fermented black beans, soaked in baijiu for 1-4 hours
(roughly mince black beans if you don't fancy large pieces)
1/4 cup diced dried squid (optional)
1/4 cup sesame seeds

► 🇩🇪 German Sichuan Fusion Chili Crisp Recipe 🌶️💥

2 bay leaves
5-10 juniper berries
2 Tbsp mustard seeds
2 Tbsp caraway
1 Tbsp Sichuan peppercorns
5 slices of ginger
5 garlic cloves, abused and destroyed

1/2 large onion, diced
1/4 cup Sauerkraut, minced
2 Tbsp cup dried porcini mushrooms, rehydrated then squeezed dry, minced
2 Tbsp finely diced cured ham
1/2 cup crushed walnuts
1/4 cup flax seeds
2 Tbsp white wine vinegar

► Spicy Affair Baijiu Cocktail 🍸

30ml Ming River Baijiu
20ml Passion Fruit Juice
20ml red Vermouth (Martini Rosso, Belsazar red)
20ml Cherry Heering or a liqueur of your choice
3 drops of Sichuan Chili Oil
serve over ice
optional: squeeze of orange zest oil

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