Lee Kum Kee Chiu Chow chilli oil

A Teochew-style chilli oil. Chilli flakes and fried garlic sit in oil, with salt. It has no fermented beans, so it is bright and garlicky, not deep. The solids at the bottom of the jar hold most of the taste and the salt. The garlic is already fried and burns in seconds, so give it short, low heat.