Homemade Chili Crisp

In a small saucepan, heat the neutral oil over medium heat until it reaches about 350°F (175°C).

While the oil is heating, break the dried red chilies into smaller pieces and place them in a heatproof bowl.

Add the Sichuan peppercorns to the bowl with the dried chilies.

Once the oil is hot, carefully pour it over the dried chilies and Sichuan peppercorns. Allow it to sit for about 5 minutes to infuse the flavors.

In the same saucepan, add the minced garlic, ginger, and scallions to the infused oil. Cook for 2-3 minutes until they start to brown but be careful not to burn them.

Remove the pan from the heat and stir in the sugar, soy sauce, and salt until evenly mixed.

Pour the mixture back into the bowl containing the chilies and mix well. Allow the chili crisp to cool down completely.

Once cooled, store the chili crisp in a clean, airtight jar. It can be kept in the refrigerator for up to one month.