---
title: "You Po La Zi (Sichuan Chili Oil) (油泼辣子)"
description: "A spicy and fragrant Shaanxi-style condiment with a glossy red oil, interwoven sesame and garlic aromas, and a long-lasting heat that is intense yet not harsh. Chili peppers are rich in vitamin C and capsaicin, which can boost appetite and warm the body. The process requires careful control of oil temperature, which can be a bit challenging for beginners, but following the steps will lead to success."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_you-po-la-zi.jpg"
url: "https://cookbook.cn-trending.com/r/condiment_you-po-la-zi/"
---

# You Po La Zi (Sichuan Chili Oil)

**油泼辣子 · yóu pō là zǐ**

> Time: 10 min · Difficulty: Medium · Calories: 1854 kcal · Serves: 1 serving · Category: [Sauces](https://cookbook.cn-trending.com/c/condiment/) (酱料)

A spicy and fragrant Shaanxi-style condiment with a glossy red oil, interwoven sesame and garlic aromas, and a long-lasting heat that is intense yet not harsh. Chili peppers are rich in vitamin C and capsaicin, which can boost appetite and warm the body. The process requires careful control of oil temperature, which can be a bit challenging for beginners, but following the steps will lead to success.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_you-po-la-zi.jpg)

## Ingredients

- 1 piece Garlic (head) (蒜头) — per serving
  - Tip: Choose plump garlic cloves with no signs of sprouting.
- 100 g Ground dried chili (干辣椒面) — per serving
  - Tip: Qin chili powder is recommended for its reddish color and moderate heat.
- 5 g Salt (盐) — per serving
  - Tip: Regular table salt is fine.
- 15 g Toasted white sesame seeds (熟白芝麻) — per serving
  - Tip: Roasted sesame seeds have a richer aroma.
- 1 piece Bird's eye chili (小米椒) — per serving
  - Tip: Fresh bird's eye chili adds a brighter, fresher heat.
- 150 ml Peanuts (oil) (花生油) — per serving
  - Tip: Rapeseed oil can be substituted for a more authentic flavor.
- 1 piece Star anise (八角) — per serving
  - Tip: Look for cloves with a reddish-brown color and neat, pointed tips.
- 20-50 grains Sichuan peppercorns (花椒) — per serving
  - Tip: Adjust the amount based on your tolerance for the numbing sensation.
- 2-3 slices Bay leaves (香叶) — per serving
  - Tip: Choose dry, intact leaves.
- 2-3 slices Angelica root (bai zhi) (白芷) — per serving
  - Tip: Enhances aroma and removes off-flavors; use sparingly.
- 30 g Sugar (糖) — per serving
  - Tip: Fine granulated sugar dissolves more easily.
- 5 ml White vinegar (白醋) — per serving
  - Tip: Regular rice vinegar or white vinegar works.

### Optional

- 10 g Five-spice powder (五香粉)
  - Tip: Store-bought five-spice powder is fine.
- 1 piece Grass cardamom (草寇)
  - Tip: Available at Chinese medicine stores or spice stalls.
- 3-5 stalks Scallion (小葱)
  - Tip: Scallion is preferred for a better flavor.
- thumb-sized thickness measure Ginger slices (姜片)
  - Tip: Old ginger has a stronger flavor.
- to taste MSG (味精)
  - Tip: Used to enhance umami; add according to personal preference.

## Tools

Small household ceramic bowl, Household iron spoon, Cutting board, Iron wok, Cleaver / chef's knife

## Method (10 steps)

1. **Prepare the Garlic** — Take out the garlic and separate 2 small cloves, then peel them.
   - Duration: 30 sec
   - Tip: You can gently tap the garlic with the back of a knife to make peeling easier.
   ![Step 1: Prepare the Garlic](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_1.jpg)
2. **Chop the Aromatics** — Take out the cutting board and mince the garlic cloves and bird's eye chili.
   - Duration: 1 min
   - Tip: Mince as finely as possible to release more aroma.
   ![Step 2: Chop the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_2.jpg)
3. **Prepare the Oil** — Take out a bowl and pour in peanut oil.
   - Duration: 15 sec
   ![Step 3: Prepare the Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_3.jpg)
4. **Infuse the Oil with Spices** — Once the oil is hot, add star anise, Sichuan peppercorns, bay leaves, angelica root, and other spices along with scallion. Wait until the spices turn dark, then remove and discard them.
   - Duration: 5 min
   - Tip: Fry on low heat to prevent the spices from burning and turning bitter.
   ![Step 4: Infuse the Oil with Spices](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_4.jpg)
5. **Heat to High Temperature** — Take out the iron wok and heat the oil from the bowl for 2 minutes (if using rapeseed oil, heat until it starts to smoke).
   - Duration: 2 min
   - Tip: Boiling rapeseed oil removes the raw oil taste.
   ![Step 5: Heat to High Temperature](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_5.jpg)
6. **Prepare the Dry Ingredient Mixture** — Add ground dried chili, white sesame seeds, minced garlic, bird's eye chili, salt, five-spice powder, and tsaoko to an empty bowl as the 'seasoning mix'.
   - Duration: 1 min
   - Tip: Stir evenly to prevent localized overheating.
   ![Step 6: Prepare the Dry Ingredient Mixture](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_6.jpg)
7. **Control the Oil Temperature** — Turn off the heat and let the oil cool to 210°C.
   - Duration: 1 min
   - Tip: 210°C is the ideal temperature for pouring the oil.
   ![Step 7: Control the Oil Temperature](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_7.jpg)
8. **Pour and Stir** — Pour the hot oil from the wok into the bowl and stir with a spoon.
   - Duration: 1 min
   - Tip: You can add another bowl of the same seasoning mix at 165°C for a second infusion to increase the heat.
   ![Step 8: Pour and Stir](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_8.jpg)
9. **Add White Vinegar for Aroma** — After pouring the hot oil and stirring slightly, add white vinegar. It will boil again. Continue stirring to enhance the aroma.
   - Duration: 30 sec
   - Tip: The aroma released by the white vinegar is strongest at the moment of contact; be careful of the steam.
   ![Step 9: Add White Vinegar for Aroma](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_9.jpg)
10. **Final Seasoning** — Once the chili oil has cooled to warm, add sugar and MSG for the final seasoning.
   - Duration: 1 min
   - Tip: Sugar softens the heat and makes it less harsh on the palate.
   ![Step 10: Final Seasoning](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_you-po-la-zi/step_10.jpg)

## Tips

- Adding five-spice powder and tsaoko as seasonings can significantly enhance the aromatic layers of the chili oil.
- Mastering the oil temperature is key to success; using a kitchen thermometer is recommended.
- Pouring the oil in batches allows better control over the toasted chili aroma.

## Overview image

![You Po La Zi (Sichuan Chili Oil) — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_you-po-la-zi_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/condiment/油泼辣子/油泼辣子.md

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---

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