Chilli Oil

1/2 cup vegetable oil

1 scallion, cut into segments

2 slices of ginger

2 cloves of garlic, smashed

2 star anise pods

1 small piece of cinnamon, approximately 1 inch long

3 teaspoons green Szechuan peppercorns, crushed

1 teaspoon red Szechuan peppercorns, crushed

2 1/2 tablespoons chilli flakes (preferably Sichuan or Korean)

1/8 teaspoon ground coriander

1/8 teaspoon ground cumin

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Combine vegetable oil, scallion, ginger, garlic, star anise, cinnamon, green peppercorn and

red peppercorn in a small sauce pot. Set over medium heat and let the ingredients fry in the

oil until the garlic and scallion are faintly browned. Add the chilli flakes, ground coriander, and

cumin. Evenly stir and keep frying for another minute until the chilli flakes slightly darken in

color. Turn off the heat and set it aside (the longer it sits, the better the flavor)

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