Chili Crisp Oil

Ingredients:

• 1 liter neutral oil
• 4 large red onions
• 2 whole garlic bulbs
• 10 g fennel seeds
• 10 g sugar
• 10 g soy sauce
• 10 g Sichuan pepper
• 10 g smoked paprika
• 5 g chicken stock powder
• 60 g chili flakes
• 4 tbsp hot plum BBQ sauce

Instructions:

1. Start by mixing all the dry ingredients together, including the BBQ sauce. It is recommended to blend or crush the fennel seeds and Sichuan pepper as they can be a bit coarse.
2. Slice the red onions thinly and roughly chop the garlic.
3. Place the onions in the cold oil and heat them gently in a pot, cooking until the onions turn golden and crispy. Remove the onions and place them on a piece of absorbent paper.
4. Strain the oil and return it to the pot. Add the roughly chopped garlic and cook until it turns golden. Be careful not to burn the garlic, as it will become bitter. Once the garlic is ready, remove it and place it with the onions.
5. Strain the oil again and return it to the pot. Heat it up to 190 degrees Celsius.
6. When the oil is ready, pour it over the dry spice mixture. It will sizzle intensely, so don't be alarmed.
7. Once the mixture has cooled, add 10 g of soy sauce and mix in the crispy onions and garlic.
8. Stir everything well and transfer it to a jar or container. This chili oil can be stored for a month or longer.