Chilli oil is a daily staple in our house hold, not one day does by where it isn’t used by someone, I’ve seen Mum actually take Chilli oil to a pub and put it on here lasagne, which was genius as it worked so well, but all at 13 years old, it was super cringe and I could of curled up into a ball and died lol. Here is a quick and really simple way of making chilli oil and one that we often make at home.
Traditional Chinese cooking is often much easier than you think, often people try to over complicate it and end up with a poor end result, remeber simple is sometimes better when it comes to cooking.
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Metal sieve:
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The wok that a takeaway would use flat base:
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Large measuring jug 2.2L:
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Small cleaver:
Large meat cleaver (takeaways go to):
Cool Meat clever: