One hundred grams of dried peppers.

Preparation materials: dried red pepper, pepper, ginger, star anise, cinnamon and white sesame (cooked).

Pour dried red pepper and pepper into an oil-free cold pot, stir-fry for about 1 min, and turn off the heat.

After cooling, take 1/3 and grind it into pepper with a pulverizer.

The other 2/3 is ground into Chili noodles.

Mix Chili powder and Chili noodles, add a teaspoon of salt and sugar and stir well, then sprinkle with a layer of white sesame seeds (stir-fry).

Put cold oil in a cold pot, add ginger slices, star anise and cinnamon, and bring the oil to a boil over medium heat.

When ginger slices are fried until dry and brown, take out all spices, continue to heat the oil until white smoke rises, and turn off the fire.

After the hot oil cools for 10 second, slowly pour in the Chili noodles. At this time, the Chili oil is ready and can be used for seasoning. )

If you don't want slag, just red oil, then cool it and filter it with a colander. Remember to keep it sealed.

Matters needing attention

The quality of dried red pepper determines the quality of Chili oil, so pay attention to selection when buying.

When the pepper is fried, it must be the smallest fire, not burnt. (This step is mainly to remove water, because the chili oil made from dried chili peppers is more fragrant. )

Adding spices to hot oil makes the oil more fragrant, which is more delicious than simply pouring hot oil on Chili noodles.

Remember to cool the oil for ten seconds when it is hot, because the oil is too hot when you just turn off the fire, which will scorch the Chili noodles and make them not delicious.

Homecooked cold rice noodles