Prep 0 mins
Cook 2 hrs
From Florence Lin's Chinese cookbook
- Heat wok until oil starts to smoke. Turn off heat and wait 30 seconds. [If heavy wait a bit longer]
- Add Cayenne and paprika. Stir well and let sit until solids settle.
- Strain oil thru a paper lined strainer.
- Discard solids.
- You don't need to refrigerate.
- Use 1 to 2 tbsp for a dish or use as a dip.