Chili oil is a kind of condiment, and its production method is very particular. Generally speaking, the Sichuan cuisine family should be that peppers are mixed with various ingredients and spices through proper oil temperature. It is widely welcomed by the people in China, Sichuan and Chongqing.
Chili oil is a must in food, and the production method is very particular. First, a new generation of three kinds of peppers, Xiaomi Spicy, Chaotian Pepper and Erjingtiao, are fried by hand in proportion, and then made into coarse pepper noodles, which are mixed with white sesame seeds, star anise, fragrant leaves, kaempferia rhizome, ginger, garlic, pepper and fennel, put into an oil basin, take another pot, heat rapeseed oil to about 240 degrees, and add onion to fry. Pour Chili noodles into the basin three times and stir while pouring, so as to control the oil temperature and temperature. For details, please refer to the information on the preparation method of red oil formula. When dealing with oil, most people are misled to use expensive onions and coriander, and stir-fry spices in the oil pan, which is unnecessary.