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    How to Make Authentic Sichuan Spicy Chili Oil Recipe

    How to make authentic Sichuan spicy chili oil recipe? Today I’m going to reveal Sichuan Chef’s secret recipes!



    1/4 of a cup of red pepper flakes
    A pinch of salt
    1/2 of a cup of vegetable oil
    1 raw cinnamon
    1 tablespoon of star anise
    1 tablespoon of Sichuan pepper corns
    3 bay


    How to Cook Amazing Seafood Soup?

    Today we are going to make this very beautiful orange color seafood soup. Can you guest where the orange color is coming? I’ll tell you in just a bit. First let’s take a look at the list of ingredients.



    1 medium carrot
    3 cups of chicken stock
    3 slices of ginger
    3 pieces of asparagus, chopped into ½ inch pieces
    6 pieces of clams
    12 pieces of shrimp
    A pinch of salt
    A pinch of pepper
    2 tablespoons of cornstarch with 2 tablespoons of water
    2 tablespoons of minced scallion


    Chop 1 medium carrots. (Do you know what women have to give up in order to become a chef? A lot of things… like when other women are looking at their cute medicure, I’m looking at my nails, which has been colored by carrots. When other women smell like floral perfume. I smell like garlicky stir-fry. But you know, doesn’t matter how much I have to give up. This is my passion and it’s worth it.)


    In a pot, boil the carrots for 10 minutes. (We boil the carrots first and then puree it then the carrot juice will have a more consistent texture. If we puree it directly without boiling it first then the carrots juice will still taste good but just not as good.)


    In a juicer, add 1 chopped carrot, and 1/2 of a cup of water. Puree it.


    In a pot, boil 3 cups of chicken stock and the carrot puree. Then add 3 slices of ginger, a pinch of salt, a pinch of pepper in it. Taste the soup. Follow up 6 pieces of clams and wait until the clams open up. Add in 3 pieces of chopped asparagus, and 12 pieces of shrimp and cook until they turn red. Then thicken the soup with 2 tablespoons of cornstarch with 2 tablespoons of water, 2 tablespoons of minced scallion. Taste the soup, and if the flavor is perfect, then turn off the heat. Enjoy!


    Talking about carrots, I still have a complicated feeling toward it. Because when I first learned to cook, I was just julienning carrots into needle like shapes every day. My nails and my hands were always in this orange color. Share with me if you have faced similar situation where you have to give up many things for your passion and you think it’s totally worth it.


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