Basic Sichuan Hot Chilli Oil

I was watching an episode of YanCanCook, and they were making Chungdu Fish Fillet. The basic oil recipe was super useful. Heat oil, add star anise, whole cinnamon and sichuan peppercorns. Once the flavor of spices seeps into the oil, strain it out. Return the oil to the same pot. Add fermented bean chilli paste, chopped garlic, ginger, and scallions. This is the base. Also, after the dish is complete, you can add a tadka of regular oil with chopped dry red chillies and sichuan peppercorns.

For Ma-po-tofu, use fermented black beans, and also add chinese celery.The key is to add cornstarch in stages to maintain the valvety texture.
https://yancancook.com/home/recipe/ma-po-tofu/

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