Instructions

For the Oil Infusion

1. Place a fine-mesh strainer over a 2-quart heatproof bowl and set aside. In a 4-quart saucepan, combine the oil, shallots, black cardamom pods and star anise. Cook over medium low heat, around 225°F, stirring occasionally for 15-20 minutes. Maintain a steady simmer. Once shallots become light golden brown, carefully strain the oil. Pick out the cardamom pods and star anise, then discard. Reserve the fried shallots, and set aside to add back in later.

To Fry the Chiles

1. Have a wide shallow heat-proof pan large enough to hold all of the ingredients handy next to the stove because you'll want to pull the chilies from heat when they reach 335°F.
2. Pour the infused oil back into the pot and place over medium-low heat. Stir in the India red chile flakes, ancho chile flakes and diced japones. Increase the heat to high and cook, stirring occasionally, until the chili mixture reaches 335°F. This should only take about 3 minutes. As the chilies crisp up you'll be able to hear them crackling as you stir.

Final Additions

1. As soon as the chili mixture reaches 335°, immediately turn off the heat and quickly stir in the Sichuan pepper, ginger powder, dried chopped garlic, Cascade Mushroom Mix, Vietnamese cassia, sugar, salt and pepper. As soon as the final additions are incorporated, transfer the mixture to the shallow heat proof pan.
2. Cool completely and stir in the fried shallots. Store in an air-tight container in the refrigerator. Enjoy for up to 2-3 months...if you don't eat it all up sooner!