Sichuan pepper

( 1

Spoon), clove (4-6 tablets, which is too heavy to put), cinnamon (2-3 tablets with the size of little finger), fennel (65,438+0 tbsp), white sesame (65,438+0 tbsp) and Amomum tsaoko (65,438+0-2 tablets, broken with a knife).

(also known as star anise, fennel, 3.

–

four

), Arnebia euchroma (1 spoon), Chili noodles.

( 1

Cup), geranium (2

–

four

Sliced), ginger (1 slice), scallion (several slices).

working methods

Decocting: mixing vegetable oil 2.5.

Cup (about 500g, rapeseed oil is the best choice, soybean salad oil can also be replaced) and cook in a pot. Put it in a cool place and add onion and ginger. When you see small bubbles rising around ginger, turn the fire to a minimum and then put in flowers.

Stir pepper, clove, cinnamon, fennel, tsaoko, star anise, fragrant leaves, Arnebia euchroma and Chili powder evenly, and cook for 30-40 minutes, stirring frequently during cooking to prevent the bottom of the pot from burning. 30-40

Add white sesame seeds in minutes, continue to cook for 30-40 minutes, and turn off the heat. Air-dry the boiled red oil, pour it into a large glass measuring cup with a mouth or other glass or ceramic containers, seal it with plastic wrap and put it in the refrigerator.

Put it in the cold storage room for 24-48 hours to further dissolve the spicy, red and fragrant pepper noodles in the oil. At the same time, find some clean and dry glass bottles with lids for use.

1-2 days later, take out the red oil. At this time, you will see that in addition to fragrant leaves, there are onion segments, pepper and star anise.

Seasonings such as sesame float out from the oil surface and sink firmly into the oil together with Chili noodles, like mud. Use chopsticks to clip off the fragrant leaves, onions and star anise floating on it, and then you can easily pour the red oil into the prepared glass bottle. The "mud" with a low cup is discarded.

Supplementary explanation:

1.

Fresh boiled red oil tastes the best, so that once boiled red oil can be mixed with lung slices for 4-5 times (each time is equivalent to 3-5 times of a plate in a restaurant), and the rest is best stored in the refrigerator and eaten as much as possible within half a month.

Turn off the lights. I have read a beautifully made China cookbook compiled by westerners. It is written in black and white that this Sichuan red oil will be sealed in a bottle for 60 days after boiling, and I can't help laughing. The author probably doesn't know the difference between this red oil and red wine.

survey

:)

2.

Sannai is an important spice to enhance the fragrance of red oil, also known as Kaempferia kaempferia, Alpinia officinarum and Alpinia officinarum. It looks like old ginger, and it is generally divided into three types: fresh ginger, sliced and dried or ground into powder. If you are lucky enough to see it in the supermarket, don't hesitate to buy it and put a little when boiling red oil.

3.

The use of red oil spices can be flexible, but an important principle is to put less or no strong and weird flavors, such as cumin and curry.