Ingredients
100 g dried chilli flakes
1 tbsp Sichuan peppercorns
1 tbsp toasted white sesame seeds
2 cups rice bran oil
2 spring onion, white parts only
1 thumb ginger, sliced
2 star anise
3 bay leaves
1 small piece of cinnamon
1 tsaoko, optional
2 fructus amomi, optional
½ tsp SIDS CRAZY SALT
Directions
Put the crushed chilli flakes to a bowl, add Sichuan peppercorn and toasted sesame seeds.
Add oil in wok and cut the spring onion into 2 cm sections and slice ginger. Fry over low heat until brown.
Discard spring onion and ginger then add dried spices. Continue fry over low heat until aromatic. Discard the spices.
Pour around ½ cup of hot oil into the chilli flakes and mix well with SIDS CRAZY SALT.
Turn up the fire and heat the oil until almost smoky. Pour the remaining hot oil into the chilli flakes.
Pour to a air-tight container, wait for 1-2 days until the red colour is formed.
