Accessories: peeled peanuts 1 2 (all I said are based on 5 kg of oil), white sesame seeds 1 2, fennel half-2, onion and ginger slices each 1 2.
Seasoning (important):
1, Perilla frutescens: This is the first key ingredient of red oil and cannot be used. It's sold in pharmacies. It's very cheap. Perilla itself has the function of color matching, and the bright red color of red oil depends on it. 5 kg of oil is enough to prepare 1.
2. Amomum tsaoko and cardamom: These two flavors have the effect of drying dampness and dispelling cold. Together, the two can reduce the excessive internal heat of pepper and enhance the flavor. Next, prepare 2 pieces of Amomum tsao-ko, 2 pieces of cardamom and 5 Jin of oil.
3. Lilac: Many people don't know this kind of seasoning, but just think it is a medicinal material. Once used, you will never forget its taste. Later, I will introduce my homemade clove flat fish, which is very fragrant. Here is 5 Jin of oil 1 money.
Production: the preparation work is completed, and now the modulation is started. Be sure to pay attention to the steps, especially the seasoning sequence!
1, dried pepper, crushed for later use; Stir-fry peanuts, white sesame seeds, fennel, tsaoko, cardamom and clove with slow fire, and then crush them for later use.
2. Put the oil in a tablespoon, heat it to 80% heat, subject to slight smoke, stir-fry the ginger slices and onions, and then take them out (note that the ginger must follow the onions).
3. Wash perilla leaves in oil several times. Never fry perilla leaves, or the oil will turn purple. It's best to wash it with a filter before and after, about 10 second is enough, and then take it out.
4. Turn off the fire at this time, wait until the oil is cooled to 60% (analytical method, there is no foam and smoke on the oil surface, and there is a slight noise when stirring, and a little smoke comes out of the pan), add half a catty of pepper powder, mix well, wait 1 minute, then add half a catty of pepper powder and mix well, and wait another minute.