How to make authentic Sichuan Chili oil and Mala Beef sauce( 3 recipes 香辣牛肉酱）

This Sichuan chili oil is the one we use in Sichuan at home everyday! No fancy ingredients, you just need to get the right ingredients. This everyday Chili oil I use for many dishes, also the Sichuan peppercorn oil. Those 2 jars I always have in my pantry here, and grew up in Sichuan with my grandma we always had them in the kitchen.
The last sauce is a special spicy beef sauce, we don't make it all the time like the chili oil, but I make it sometime to have a special dish or add in anything I like spicy with beef in it. This beef sauce need to store in the fridge, good for 2 weeks.
The chili oil and Sichuan peppercorn oil I just store them at room temperature in the pantry up to 6 months. (but if you can finish a jar in a month, that taste better)

Sichuan Chili oil:
1 1/3 cup Sichuan ground chilies
1 1/2 cup Canola oil
Heat the oil around 400F then cool it down around 325F
For Sichuan peppercorn oil is the same proportion of the oil and powder.

Mala Beef sauce

500g Beef
300g Sweet flour paste
150g Dried chili peppers
500g Cooking oil
2 Green onions
15g Ginger
8g Sichuan peppercorn
3-4 star anise
1 cinnamon stick
2 bay leaves
Sesame seeds


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