One is the practice of warm oil:

It is in the case of the oil is still warm in the pepper, so the advantage is that the pepper flavor can be completely into the oil, smell is not very fragrant, but the taste is good, especially "hemp" taste all in the oil, the taste is better, the shortcomings is that the pepper can only be thrown away, because the pepper, if you eat the mouth, then it will be bitter and bitter. If you eat the peppercorns in your mouth, it will be bitter and bitter.

The second method is the practice of rolling oil:

Let the oil heat up until it smokes, and then put in the peppercorns. The advantage is that the flavor is very fragrant, simply bursting, and the fried peppercorns can also be imported, the taste is very good. But the lack of pepper flavor from the oil itself is the only drawback. And easy to fry scorched, start the pot quickly, therefore, the fire is very important, if too much, then the pepper is not numb, but bitter la.

Method of preparation:

Ingredients: Ingredients: Main ingredient: 150g of peppercorns Auxiliary ingredients: canola oil, green onion, ginger, garlic, allspice, grass clasp, strawberry, cinnamon, cloves

Steps:

1, Prepare a small bowl of peppercorns, and rinse it with water to remove the dust.

2, green onion cut into large pieces, ginger cut into large pieces, suitable for fishing.

3, ready to put in the seasoning, clean.

4, the pot into the canola oil suitable, cold oil to start, put onion, ginger, garlic began to simmer.

5, gradually down into the fragrant leaves grass buckle grass nuts cinnamon cloves continue to simmer, this time there is a mixture of flavors out of the kitchen.

6, under the pepper small fire simmering oil.

7, gradually pick off the ingredients into the next, and then continue to simmer the pepper oil, oil cooled, looking for containers packed up, eat as you go.

PS: Peppercorns soaked in water in advance, which is conducive to forcing out the flavor, but not to paste.