Ingredients

  • 27g (1 cup) dried ├írbol chilies, stems removed (see note)
  • 20g (3/4 cup) dried chiles japones, stems removed (see note)
  • 25g (3/4 cup) dried Kashmiri red chilies, stems removed (see note)
  • 1/2 cup (50g) roasted, salted peanuts, chopped
  • 2-inch piece (30g) fresh ginger, sliced into thin matchsticks
  • 3/4 teaspoon (2g) freshly ground black pepper
  • 3 pieces whole star anise
  • 2 red or black cardamom pods, split in half
  • 2 teaspoons (6g) freshly ground cumin
  • 3 tablespoons (28g) freshly ground Sichuan peppercorn (see note)
  • 3 tablespoons (12g) porcini or shiitake mushroom powder
  • 5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
  • 1 teaspoon (4g) MSG (optional)
  • 2 tablespoons (20g) sugar
  • 2 1/2 cups (500g) peanut oil, or any other neutral oil
  • 2 cups (200g) thinly sliced shallots (about 1mm thick)
  • 3/4 cup (65g) thinly sliced garlic (about 1mm thick)