Using a push-and-pause method to chop the chili pepper and garlic allows for some larger pieces to be retained. You will push the button for around 2 or 3 seconds and then stop. Wait until the blender stopped completely and then repeat this process for around 3 to 4 times.

Use this 2-second bursts method to chop garlic too. But garlics are much easier to finish and you will need twice blending.

One of the secret tastes of this garlic chili oil is the infused oil with aromatics and spices. Add scallions, star anise, Sichuan peppercorn, and ginger slices when the oil is still cool. Simmer for approximately 5-8 minutes, until the aroma becomes noticeable.

Don’t overheat it to prevent burning, which can cause a bitter taste in your sauce.

Remove the aromatics, slow down the fire, and add the garlic. Remember to use a slow fire, as we don’t want to burn the garlic.

Wait for a while until it is completely cooled down. Then store in air-tight container up for 1 month.