Chili Oil with Fermented Black Beans | 豆豉辣椒油 | It`s so addictive!【Rice Killer】

This flavorful chili oil with fermented black beans adds a rich, spicy touch to noodles, stir-fries, and dumplings. It`s so addictive!
In the video, I used Korean red chili powder and paprika. The Korean red chili powder is mild in heat, while the paprika is to enhance the bright red color.
Fermented black beans add a different texture and depth of flavor to the chili oil.
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【Ingredients】
210g canola oil
60g chili peppers (50g dried crushed chili powder, 10g paprika powder)
20g raw, peeled white sesame seeds
5g salt (1 teaspoon)
1 tablespoon fermented black beans (dou chi)
1/4 teaspoon Chinese five-spice powder
1 tablespoon vinegar
1 teaspoon white wine
2g sugar

Aromatic Ingredients:
20g onion
20g white parts of scallion
10g ginger, cut into thick strips
15g cilantro
1 small piece of celery
5g Sichuan peppercorns
5g fennel seeds, crushed (2 teaspoons)
1 cinnamon stick
1 bay leaf
1 star anise
2 cloves

【Instructions】
Prepare the Spice Mix: Combine the five-spice powder, sugar, chili flakes, and red pepper powder. Set aside.

Chop the Black Beans: Lightly chop the fermented black beans (not too finely, to prevent burning).

Infuse Aromatics: Place all the aromatic ingredients in cool oil. Heat over medium-low until they turn slightly brown and fragrant, then remove them from the oil.

Add Sesame Seeds and Black Beans: Add the sesame seeds and black beans to the oil, frying until the sesame seeds float to the surface (oil temperature is around 200°C ).

Pour Over Chili in 3 stages as oil temperature decreases:

Pour the first third of the hot oil at 170°C over the chili powder mix and stir well.
Pour the second third at 150°C, and the final third at 130°C, mixing thoroughly each time.
Add Seasonings: Add white wine and vinegar, stirring to combine.

Let It Rest: Cover and allow the mixture to sit overnight to develop the flavors. Ready to enjoy the next day!

Rice Killer