Chinese cuisine uses a lot unique ingridients be it fermented bean paste, tofu, chinese cooking wine and ofcourse aromatic infused oils. These oils are not used as a cooking medium rather to flavour, to season or finish off a dish. Today i am going to share with you the recipe for chilly oil. Infused with chillies, sessame and sichuan peppercorns. Chili Oil Aromatic oil flavoured with chilies and sichuan pepper 15 gram dry kashmiri chilly10 gram byadgi chilly10 gram sichuan peppers2 tbsp sessame seed1 tbsp blackpeppercorn300 ml oil (any