Shaanxi-Style Chili Oil

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   1. Heat the oil in a frying pan over medium-high heat until the oil just starts to smoke or waves start forming on the surface. Test by adding a pinch of crushed chili pepper into the oil; it should sizzle. Be careful not to overheat the oil.

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   2. Remove the saucepan from heat. Add crushed chili pepper into the hot oil and give it a quick stir.

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   3. Add sesame seeds and salt. Let the chili oil cool down for 30 seconds. Carefully add vinegar to the hot chili oil.

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   4. Let the chili oil cool down to room temperature. Transfer the chili oil into an airtight glass container. Seal and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.