Hwang Jin-sun's Chinese Chili Oil

Cooking tips 💡

• Do not use fine chili powder—it burns easily and turns black when oil is added; always use coarse chili powder.
• If the chili powder is too dry, it burns easily—mix in a small amount of water before adding oil to prevent burning.
• Never pour all the oil at once—this causes excessive foaming and danger. Always use a large enough stainless steel container and add oil gradually.
• The sound of boiling oil becomes quieter as temperature rises, making it easy to become careless—never leave the stove unattended during cooking.

Recommended for 🙋

• ⭐Those who want to make authentic, deep, numbing Chinese chili oil at home, better than store-bought versions.
• ⭐Home cooks looking to elevate the quality of homemade Chinese dishes like mapo tofu or stir-fries.
• ⭐People who want to master safe techniques and stock up on large quantities of versatile, ready-to-use seasoning oil.