Chile Crisp

• 4 small shallots, thinly sliced
• 2 heads of garlic, separated into cloves, thinly sliced
• 2 (3") cinnamon sticks
• 6 star anise pods
• 1 1/2 cups vegetable oil
• 1 (2") piece ginger, peeled, very finely chopped
• 1/4 cup crushed red pepper flakes
• 2 Tbsp. soy sauce
• 2 tsp. sugar

1. Bring shallots, garlic, cinnamon, star anise, and oil to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pan occasionally, until shallots and garlic are browned and crisp, 20-25 minutes. (Take your time-you want to drive all the moisture out of the shallots and garlic before they brown.)
2. Mix ginger, red pepper flakes, soy sauce, and sugar in a medium bowl to combine. Strain shallot mixture through a fine-mesh sieve into ginger mixture. Let shallots and garlic cool in sieve (this will allow them to crisp further), then stir into sauce.
3. Chile crisp can be made 1 month ahead. Cover and chill.

shallots, garlic, cinnamon sticks, anise pods, vegetable oil, ginger, red pepper, soy sauce, sugar

Taken from www.epicurious.com/recipes/food/views/chile-crisp (may not work)