Sichuan Base

Sichuan Base
  • Canola Oil

    1/2 cup Canola Oil

  • White Onion

    1/4 White Onion sliced

  • Garlic

    4 Garlic cloves, smashed

  • Fresh Ginger

    Fresh Ginger 1" smashed

  • Cinnamon Sticks

    1/2 Cinnamon Sticks

  • Star anise

    2 Star anise

  • Fennel Seed

    1/2 tsp Fennel Seed

  • Sichuan peppercorns

    1/2 tbsp Sichuan peppercorns

  • Pickled Chili Laogonma

    4 tbsp Pickled Chili Laogonma minced then drained

  • Canola Oil

    2 tbsp Canola Oil

  • Chili bean paste

    1 1/2 tbsp Chili bean paste minced

  • Lao Gan Ma black bean chili

    1 tbsp Lao Gan Ma black bean chili roughly chopped

  • gochugaru

    1 tbsp gochugaru

  • Cayenne Pepper

    1 tsp Cayenne Pepper

  • Oyster Sauce

    1/2 tbsp Oyster Sauce

  • Sichuan pepper powder

    1/2 tsp Sichuan pepper powder

  • sugar

    1 tsp sugar

  • MSG

    1/2 tsp MSG

  • 5 Spice

    1 tsp 5 Spice

The rule of thumb here is: 1kg of ingredients = 6 tbsp of base

Step 1


Over a medium flame, fry the aromatics in the oil for about three minutes, then add in the spices. Continue to fry until the onions are golden brown, then strain.

Step 2

Add the oil back to the pot. Add the minced chilis back to the wok and swap the flame to low/medium-low. Slowly fry until much of the moisture has bubbled away, ~8 minutes.

Step 3

Add the chili bean paste and the Lao Gan Ma black bean chili. Fry for ~2 minutes until the oil is good and stained.

Step 4

Add the chili powders and give it a quick fry.

Step 5

Add the oyster sauce, and optionally the leftover drained liquid from the minced chilis. Quick mix,

Step 6

Add seasoning in, another quick mix. Reserve.