Ivoryfield Sichuan Chili

Ingredients

• Vegetable Oil — 2 cups Sichuan rapeseed or neutral (480 ml)
• Cinnamon — 1 piece cassia bark (5 g)
• Star Anise — 2 pieces
• Cardamom — 1–2 pieces (2 g)
• Garlic — 2 Tbsp minced (20 g)
• Ginger — 1 Tbsp minced (10 g)
• Black Beans — 1/4 cup preserved black beans (40 g)
• Chile Powder — 1/2 cup ground chili (~50 g dried)
• Mush Pwdr — 2 Tbsp (16 g)
• Salt — 2 1/3 Tbsp kosher (42 g)
• Sichuan Pepper — 2 tsp ground roasted (4 g)
• Sesame Oil — 2 Tbsp toasted (30 ml)
• Shallot — 2 Tbsp fried shallots (10 g)
• Garlic — 2 Tbsp fried minced garlic (10 g)

Method

1. This sauce is cooked on the stove — the jar is for storing it, not making it.
2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
3. Finish off heat; adjust seasoning.

FAQ