Ultimate Chinese Garlic Chili Sauce

Hey everyone, I'm Elaine. Today we're making Chinese garlic chili sauce. Stick around because later I'll show you how to use it for steamed oysters. Let's begin. You'll need one inch piece of ginger, one cup garlic, equal parts facing heaven chilies and larger red chilies, one and a half cups, 120 gram mixed chili peppers. First, wash the chilies. Peel and slice the ginger. Break the chili and place in a blender. Blend for two to three seconds. Wait until it stops completely. Then repeat three to four times. Pour out the chopped chilies. Now blend garlic and half the ginger slices the same way to get minced garlic. Heat three cups oil in a wok. Add two spring onions, remaining ginger, two star anise and one teaspoon Sichuan peppercorns. Important, add spices to cold oil. Don't overheat or it'll turn bitter. Simmer five to eight minutes until fragrant. Remove spices with a strainer. Add the garlic. Remember to use a slow fire as we don't want to burn the garlic. Simmer for around two minutes. Then add chili paste we made previously. Let the sauce cool. Then transfer into a clean and airtight jar and store in fridge. This sauce is perfect for steamed oysters. Makes them super flavorful and juicy. Look how delicious this turned out. You should try too. Every bite exudes the tenderness of the meat and the flavor of the sauce. Welcome to subscribe to my YouTube channel. See you next time. Bye.