Prep 5 mins
Cook 0 mins
I came up with this mix,after trying the Hungarian version. I can't tell you what amazing aroma has,after sitting in the fridge for about a week. Use chili oil if you want the extra hotness,but works fine with regular oil ,too.
- 10 dried chilies
- 14.79 ml szechuan bell pepper
- 1-2 cm grated ginger
- 1 head of garlic
- 50 ml chili oil
- Grind all the spices.
- Mix with the oil and put the mix in a sterilised jar.
- Refrigerate and use in Chinese dishes.