Ingredients: half a catty of chili powder, 1 tael of sesame seeds, one and a half catties of rapeseed oil, ginger.

Spices: five star anise, one tael of Sichuan peppercorns, two strawberries, a handful of fennel, 5 galangals, 5 cloves, one cinnamon bark, and five bay leaves.

Method:

1. Put the chili powder into a pot and add all the spices. Take another pot and heat the rapeseed oil until it smokes, then cool it naturally until it is 80% hot. The standard is to put a ginger slice in and there will be continuous bubbles around the ginger slice.

2. Pour 80% hot oil into a pot with chili powder and spices, and stir until all is poured in.

3. Put the pot on the fire, simmer over medium-low heat, and stir continuously with a long-handled spoon to avoid burning the pot.

4. Boil for 5 minutes, turn off the heat, sprinkle in sesame seeds and cover with a lid. After the oil has completely cooled, a pot of authentic red oil will be ready.

Tips:

1. It is recommended to pick out the spices before use, so that the flavor will be more intense.

2. Most restaurants use a mixture of various chili peppers. You can use ordinary coarse chili powder at home

Tips for frying chili oil

If you want to fry It still requires certain skills to produce bright red and richly fragrant chili oil. Let’s take a look below!

1. Chili pepper: Take the current year’s dried red chili peppers, either powdered or granular. Chili oil with chili seeds is more fragrant than chili oil without seeds, and chili oil without chili seeds is better than chili oil with seeds. The color is redder and brighter.

2. Oil: It is best to use vegetable oil, other oils will not produce fragrance.

3. Oil temperature: Pour hot oil into the chili noodles, but pay attention to the oil temperature. If the oil temperature is too high, the chili peppers will burn, and if it is too low, the aroma of the chili peppers will be reduced.

4. Stimulate the aroma: After pouring the oil, stir the chili oil until it stops bubbling. Pour in a few drops of vinegar. Stir the chili oil immediately. You can see that the chili oil is boiling and bubbling again, and the aroma rises. After being fragrant, the chili oil is bright red and shiny, and smells rich, slightly sour and mellow.

5. Polishing: After the chili oil is fragrant and stops bubbling, add a small amount of sugar to the chili oil and stir evenly. The color of the modified chili oil will appear ruddy and thicker.