The chilli oil has two ingredients: dried chillis and oil. The chillis used in China are hot but not too hot. We couldn't find exactly the right sort here, so we chose to use large Kashmiri chillies. The small Indian dried chillis would have been too hot.
Joe started off by frying the chillis in a little oil. Dry-frying them resulted in burnt chillis, and we had to start again.
This is what the contents of the jar looked like shortly after putting the oil in.
The flavour and colour took a couple of days to develop. Now it tastes exactly like the stuff on the tables in the Chinese noodle shops. Yum!