Chili Crisp

Ingredients

• 1/2 cup Sichuan chili powder
• 1/2 cup salted dry-roasted peanuts, chopped
• 2 Tbs Sichuan Peppercorns, crushed
• 1 1/2 teaspoons salt
• 1/4 teaspoon MSG
• 1 cup veg oil
• 2 large shallotes sliced thin
• 4 large garlic cloves, sliced thin
• 1 1 inch piece ginger, unpeeled, sliced into 1/4 inch thick rounds and smashed
• 3 star anise pods
• 10 green cardamom pods, crushed
• 2 cinnamon sticks
• 2 Tbs toasted sesame oil

Directions

1. Combine everything up to and including MSG ina heatproof bowl and set fine-mesh strainer over bowl. Cook vegetable oil and shallots in medium saucepan over medium-high heat, stirring frequently, until shallots are deep golden brown - 10 to 14 minutes.
2. Using a slotted spoon, transfer shallots to second bowl.
3. Add garlic to veg oil and cook, stirring constantly until golden brown - 2 to 3 minutes. Using slotted spoon, transfer garlic to bowl with shallots.
4. Add ginger, star anise, cardamom and cinnamon sticks to veg oil, reduce heat to medium and cook, stirring occaisionally until gigner is dried out and mixture is very fragrant, 15 - 20 minutes.
5. Strain ginger mixture through strainer into bowl with first ingredients and discard solids in strainer. Stir well to combine.
6. Once cool, stir in shallots, garlic and sesame oil.
7. Transfer to air tight container and let stand for at least 12 hours before using (Can be refrigerated for up to 3 months).