How to Make Sichuan Chilli Oil

[@tatyboy1337]

whoa 17 to 20k in a few days?? very nice. glad you're finally getting the success you deserve. i remember you saying it was 8h a day at some point. really really good channel

[@w2kitchen]

Thank you for the support!

[@Sargon-g9c]

One of my fave cooking channels. Just tried the miso black cod recipe the other day and it was awesome! Just replaced mirin and sake with white wine I had to save some money. Keep up the good work!

[@hoursjoseph9381]

Your videos are amazing. Fancy yet simple at the same time. Keep it up !!

[@MrJimYves]

Love it! Adding the anchos and arbols reminds me of a salsa macha 🎉

[@suebowman7258]

This is my favorite sauce. I like your technique. What is the purpose of adding a few spoons of hot oil and stir the ground chili before adding the rest of the hot oil? If I skip the toasting the chilis step and add hot oil to the ground chilis immediately, do you think I will get the same result? Keep up the good work.

[@l.l.2463]

Fascinating. I suppose these principles could be used for other kinds of infused oils as well once you get the hang of it. How long will this keep and where do you keep it?

[@w2kitchen]

Thank you as always. This can last up to a month in an airtight jar stored in a cool, dark place. For longer storage, the fridge can extend its shelf life for 2-3 months, though it may solidify slightly due to the oil type used-just let it return to room temperature before use.

[@l.l.2463]

@@w2kitchen Got it. Thanks! I'm a total wimp with the spicy stuff, but my hubby loves it.

[@kamiros9739]

Glad you’ve been doing numbers man. Best of success going into 2025 🎉

[@w2kitchen]

Thank you!

[@cabrademora1]

:D

[@CHINESE_PRIDE]

老干妈 = 差不多

[@w2kitchen]

Haha, I’ll take that as a huge compliment. Thank you!