I make this wok oil to fry noodles and rice. In the Netherlands, Chinese restaurants, with a little help from MSG, use this for their Bami and Nasi.

Ginger Garlic Onion Sunflower Oil

Fry until everything is like pictured, medium heat as it will slowly release flavors into the oil evaporating the water in the ingredients. Takes about 30 minutes. I use the fried ingredients to marinade meats after cooling to room temp.

Sometimes I add star anise, cinnamon sticks, cardamon, peppers...wok oil is truly best making it yourself, I don't buy prefab ever.

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[–] 9 points 8 hours ago (2 children)

Pasteurize

Get hot boiling a steamer, put empty clean canning jars in. Steam for 30 min.

Take jars out with tongs. Add oil. Steam again for 1 hr.

Or just look up how to do canning at home. Heat kills the bugs, chili oil doesn't give a flying doo-diddly about getting hot, bugs do.

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