如何制作花椒酱油?

Ingredients:

• 1 kg (2.2 lbs) of dried chili peppers
• 10 cloves of garlic, peeled and smashed
• 10 shallots, peeled and smashed
• 100 ml (3.4 oz) of vegetable oil
• 1 tsp of black peppercorns
• 1 tsp of white peppercorns
• 1 tsp of ground coriander
• 1 tsp of ground cumin
• 1 tsp of ground cloves
• 1 tsp of ground star anise
• 1 tsp of ground fennel
• 1 tsp of dried shiitake mushrooms
• 1 tsp of dried shrimp paste
• 1 tsp of light soy sauce
• 1 tsp of dark soy sauce
• 1 tbsp of sesame oil
• 1 tbsp of chili sauce

Instructions:

1. Wash and dry the chili peppers, garlic, shallots, and shiitake mushrooms thoroughly.
2. Remove the seeds from the chili peppers and garlic.
3. Blend the chili peppers, garlic, shallots, and shiitake mushrooms with the vegetable oil in a food processor until a smooth paste is formed.
4. Season with black peppercorns, white peppercorns, coriander, cumin, cloves, star anise, fennel, shrimp paste, light soy sauce, and dark soy sauce.
5. Cook the sauce over medium heat, stirring constantly, for 1 hour, or until the chili peppers are tender and the sauce has reduced.
6. Strain the sauce through a fine-mesh sieve into a clean pot.
7. Bring the sauce to a boil, then reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
8. Serve hot with rice or noodles.

Tips:

• For a more intense flavor, use more chili peppers or garlic.
• For a milder flavor, use fewer chili peppers or garlic.
• You can also add other ingredients to the sauce, such as mushrooms, vegetables, or seafood.
• Store the sauce in a sterilized jar in the refrigerator for up to 2 weeks.