You Po La Zi (Sichuan Chili Oil)

Method10 steps

1. 1

   Prepare the Garlic

   处理蒜头

   Take out the garlic and separate 2 small cloves, then peel them.

   拿出蒜头掰 2 个小蒜头去皮。

   ⏱30 sec

   • 💡 You can gently tap the garlic with the back of a knife to make peeling easier.去皮时可以用刀背轻拍，更易剥壳
   
2. 2

   Chop the Aromatics

   剁碎辅料

   Take out the cutting board and mince the garlic cloves and bird's eye chili.

   拿出砧板剁碎小蒜头、小米椒。

   ⏱1 min

   • 💡 Mince as finely as possible to release more aroma.尽量剁碎，香味释放更充分
   
3. 3

   Prepare the Oil

   准备油脂

   Take out a bowl and pour in peanut oil.

   拿出碗倒入花生油。

   ⏱15 sec

   
4. 4

   Infuse the Oil with Spices

   炼香料油

   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.

   油热放入八角、花椒、香叶、白芷等配料和小葱，等到香料变焦，捞出扔掉。

   ⏱5 min

   • 💡 Fry on low heat to prevent the spices from burning and turning bitter.小火慢炸，防止香料炸糊产生苦味
   
5. 5

   Heat to High Temperature

   高温加热

   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).

   拿出铁锅将碗内的油放入加热 2 分钟（若使用菜籽油需烧至冒烟）。

   ⏱2 min

   • 💡 Boiling rapeseed oil removes the raw oil taste.菜籽油烧开可以去除生油味
   
6. 6

   Prepare the Dry Ingredient Mixture

   准备干料混合物

   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'.

   往空碗加入干辣椒面、白芝麻、蒜末、小米椒、盐、五香粉、草寇作为'调料'。

   ⏱1 min

   • 💡 Stir evenly to prevent localized overheating.搅拌均匀，防止局部过热
   
7. 7

   Control the Oil Temperature

   控制油温

   Turn off the heat and let the oil cool to 210°C.

   关火将油温冷却至 210 摄氏度。

   ⏱1 min

   • 💡 210°C is the ideal temperature for pouring the oil.210度是泼油的最佳温控点
   
8. 8

   Pour and Stir

   泼油搅拌

   Pour the hot oil from the wok into the bowl and stir with a spoon.

   将锅内热油倒入碗内并用勺子搅拌即可。

   ⏱1 min

   • 💡 You can add another bowl of the same seasoning mix at 165°C for a second infusion to increase the heat.可以在 165 摄氏度时加入同样调料的碗进行二次混合增辣
   
9. 9

   Add White Vinegar for Aroma

   白醋增香

   After pouring the hot oil and stirring slightly, add white vinegar. It will boil again. Continue stirring to enhance the aroma.

   倒入热油稍微搅拌后放入白醋，此时会重新沸腾。继续进行搅拌，使白醋增香。

   ⏱30 sec

   • 💡 The aroma released by the white vinegar is strongest at the moment of contact; be careful of the steam.白醋激发的瞬间香味最浓，注意避开蒸汽
   
10. 10

    Final Seasoning

    调味收尾

    Once the chili oil has cooled to warm, add sugar and MSG for the final seasoning.

    油泼辣子冷却到温热放白糖和味精进行最后调味。

    ⏱1 min

    • 💡 Sugar softens the heat and makes it less harsh on the palate.白糖可以是辣味柔和，不会那么呛口