How to Make Chili Oil?

The use of chilli oil is ubiquitous in Chinese cooking, but it is particularly prevalent in Sichuan cuisine. Chilli oil gets its signature vivid red colour from the mixture of oil and dried red pepper flakes, and it is often used as a condiment for meals like dumplings and noodles.

Including Sichuan peppercorns and dried pepper flakes, both of which provide a mala taste to the chilli oil, is one of the distinguishing features of chilli oil prepared in the Sichuan style.