2 kg of red pepper, cooking oil 1 kg, beef or meat (lean meat) 1 kg, 3 liang of salt, 2 liang of sugar, 3 liang of ginger, 5 liang of pepper noodles 1 kg, 5 liang of sweet noodle sauce, 3 liang of peanuts (fried and crushed) and 2 liang of sesame (fried and crushed).

working methods

1。 After the oil is heated to 80%, stir-fry the chopped meat for a while, stir-fry the chopped pepper and seasoning for half an hour, and finally add the batter and monosodium glutamate to stir.

2。 Many cold dishes in Sichuan cuisine are spicy or spicy. Therefore, whether there is a can of spicy and authentic cooked oil pepper with strong spicy taste is the key to making cold dishes well. In Sichuan, there is a kind of oil-cooked pepper, but there are not many oil-cooked peppers that can really be bright red in color, spicy but not dry, mellow in flavor and long in aftertaste at home.

3。 To extract red oil, we should first pay attention to the quality of pepper. Dried peppers should be thick, with few seeds and bright colors. Secondly, we should pay attention to the collocation of pepper varieties, namely, Guizhou Chaotian pepper, western sichuan bazi specialty Erjinbang, Chongqing and Guizhou Xiaomi pepper. The three kinds of peppers are prepared according to the ratio of 4: 4: 2, dried in low fire and pounded into Chili noodles. This kind of Chili noodles has the ruddy color of morning pepper, the mellow fragrance of two gold bars, the strong strength of millet pepper, bright eyes and fragrant nose, and the spicy taste will be layered after entering.

4。 As for the final refining, it is more exquisite and ingenious. The general practice is: according to the weight of 50% vegetable oil and 10% pepper noodles, prepare the materials, put the vegetable oil into a pot and cook it, add the onion, ginger and pepper, fry it until it is brown, take it out, and pour in the three kinds of pepper noodles when the oil temperature drops to 50%.

5。 In addition, a little Lithospermum and Amomum tsaoko should be put into the pot for refining. During this period, they should be stirred constantly with a shovel, so that the warm oil can slowly soak out the taste and color of peppers and spices. When the color turns red and the pepper smells, move the pot for extracting red oil to one side and let it cool slowly. If the aroma of red oil extracted in this way is not strong enough, star anise and cardamom can be added in the refining process as needed. In short, how to choose depends on what the refined red oil is for. If it is used as a seasoning for cold dishes, too heavy spices will mask the original flavor of the dishes.