Cumin chicken wings taste cumin spicy.
1, prepare a proper amount of chicken wings, first put the chicken wings in a bowl, then pour some corn starch, add water and stir for 3 minutes. This can remove dust and impurities from the surface of chicken wings. After grabbing it evenly, rinse it twice with running water. Wash until the water is no longer turbid.
2. Next, start to marinate chicken wings, prepare some scallion shreds, then prepare some ginger shreds, put them into chicken wings, add salt and pepper, fully grasp the cooking wine, and let it stand and marinate for about 10 minute.
3. After the chicken wings are marinated, prepare a plate, then take out the chicken wings one by one and put them in the plate, put them neatly in the plate, put them in a steamer, boil them on high fire, steam them on medium heat for 10 minutes, and then take them out directly.
When steaming, we prepare a fruit juice, add two spoonfuls of cumin powder, one spoonful of pepper and salt, and half a spoonful of Chili powder. If you like spicy food, you can add more, then add two spoonfuls of salted sesame seeds and stir well for later use.
5. Next, boil the oil, add a handful of peppers, stir fry, then take out the peppers, and put the steamed chicken wings in for stir fry. One side is brown, turn over and continue frying the other side.
6. After the chicken wings are fried, pull the chicken wings aside, add garlic and saute until fragrant, then stir well, pour the stirred salt and pepper cumin into the pot, then sprinkle with chopped green onion and put it on the plate. The delicious cumin chicken wings are ready.
Stewed chicken with mushrooms, full of fragrance.
1. Prepare a proper amount of fresh chicken, clean it and chop it into chicken pieces. This is the chicken chop directly by the boss. Put the chicken pieces in a pot, add some flour, pour in water and stir for a few minutes. You can wash away the blood or bone residue on the surface and then clean it with water.
2. Wash the washed chicken nuggets in cold water, add onion slices and ginger slices, then pour in cooking wine, boil it with strong fire, skim off the floating foam on the surface when boiling, continue cooking for 2 minutes, take it out after boiling, wash it with warm water and set it aside.
3. Prepare green peppers and red peppers, wash them, remove seeds and pedicels, then cut them into hob blocks, and then prepare a potato, peel and wash them, and cut them into hob blocks.
4. Boil the oil in the pot, add a handful of peppers and fry them with a colander. Then add shredded onion and ginger, add bean paste and soy sauce, stir-fry until fragrant, stir-fry red oil, then add chicken pieces and stir-fry until the chicken surface is slightly browned.
5. After the chicken is fried, add some soy sauce to color it, and then pour in boiling water. The amount of boiling water should be enough at one time. After that, add rock sugar and a little salt to increase the bottom taste.
6. Boil the chicken on high fire, pour it directly into the casserole, add the soaked and washed mushrooms, add some white wine to deodorize, and then simmer for 30 minutes.
7. After stewing, open the lid, add the chopped potatoes, continue stewing for 10 minute, stew the potatoes until soft and rotten, stew the potatoes, add green peppers and red peppers, and stew for half a minute to cut off the green peppers and red peppers. You can eat it when you serve it, and the delicious stewed chicken with mushrooms is ready.
Sauced bone sauce is full of flavor and fragrant.
1, prepare a proper amount of fresh big bones, soak the big bones for about 40 minutes first, so that the blood inside is completely soaked, and then clean the big bones.
2. Boil the washed big bones in cold water, then add the onion and ginger slices. Then pour cooking wine to remove the fishy smell, boil it, skim off the floating foam on the surface, and continue to cook for about 5 minutes. Take it out after cooking and wash it with warm water.
3. Next, prepare aniseed, a handful of fennel, a handful of pepper, a proper amount of dried pepper and a proper amount of dried hawthorn, and then add star anise, cinnamon, fragrant leaves and tsaoko. Then add ginger slices and onion segments,
4, burn oil in the pot, add a handful of rock sugar to stir-fry the sugar color, and stir-fry the rock sugar until it melts. Then continue to stir-fry until the jujube color appears, then continue to stir-fry with low heat until dense bubbles appear, pour in boiling water, and the sugar color will be fried, and pour into a bowl for later use.
5. Heat the oil in the pot again, add all the main ingredients and stir-fry until fragrant, add the soy sauce sweet noodle sauce, bean paste and seafood sauce, and continue to stir-fry over low heat to make the sauce smell.
6. Stir-fry the scent, then continue to add the big bones, boil over high fire, then pour in the fried sugar color and stew for about 60 minutes. Add a little salt to taste after stewing, and continue stewing for 10 minutes.
7. Turn off the fire for 30 minutes after the big bones are cooked, so that the stewed big bones are more delicious. After stewing, put it in a bowl and the delicious sauce bone will be ready.
Small crispy meat is crispy outside and tender inside.
1, prepare some fresh pork, and then cut the pork into thicker pieces. Then cut into strips. Try to cut the meat strips as large as possible so that you can enjoy them when you eat them.
2. Put the sliced meat into the basin. Then add onion slices and ginger slices. Add cooking wine, pepper powder, salt, soy sauce and soy sauce, mix well and let stand for 30 minutes.
3. After the meat strips are marinated, pick out the onions and ginger inside, then add three fresh eggs, stir well, add a small amount of starch several times, and stir well again until the meat strips are covered with sticky batter. Add some cooking oil and stir well for later use.
4. Boil the oil from the pot, and the oil temperature is 50% hot, that is, when chopsticks are put in to make dense bubbles, put the meat strips in and fry them, then take out the oil control when they are browned, then raise the oil temperature and put the meat strips in and fry them for more than ten seconds.
5, fried, delicious crispy meat is ready, you can stutter empty, or you can eat it directly with ketchup. You can also eat stew, which is especially delicious.
Pigskin jelly is crystal clear and tasteless.
1. Prepare a proper amount of pigskin, put it in cold water in the pot, add onion and ginger slices, then pour in cooking wine, stir well, bring it to a boil with high fire and cook for 3 minutes.
2. After the pigskin is cooked, remove it and smear it with edible salt. Keep rubbing to wash away the dust and impurities on the surface. Then clean it with clean water, and then scrape off the grease on the surface with a knife.
3. After washing the pigskin, boil the water in the pot, add salt and blanch the bean curd skin, and you can go fishy. Take it out once. Set aside and let it cool naturally.
Next, spread the pigskin on the table, then spread the bean skin on the pigskin, and then roll it up from one end. When rolling, roll while pressing. After rolling, wrap it around him and fix it.
5. Heat oil in the pot, add the fragrant leaves of onion, ginger, star anise and cinnamon, stir fry and pour in water. Add cooking wine and salt, light and dark soy sauce to boil, then add pigskin rolls and stew for 30 minutes on medium heat.
6. Next, mix a cold sauce. In a small bowl, add some garlic, then add green pepper and diced red pepper, and stir the soy sauce and balsamic vinegar evenly. The delicious cold sauce is ready.
7. Take out the pigskin after stewing and put it aside to cool naturally. After cooling, directly cut into thin slices. Dip in the juice and eat it very delicious. Delicious pigskin jelly is ready.
Steamed pork ribs are soft and rotten, suitable for all ages.
1. Prepare a proper amount of ribs. First, put the ribs in the pot, add some flour and some salt, stir for 3 minutes, then pour in clear water and wash until the water is no longer turbid. Then put the spareribs into the basin and control the water for later use.
2. Prepare a small bowl, beat in two fresh eggs, stir them into egg liquid, then pour them into the ribs, grab and mix them evenly, so that the ribs are evenly coated with egg liquid, and then add some starch. Stir well again to make it evenly coated with starch.
3. Heat the oil in the pan and fry the ribs. One side is brown, turn over and continue frying the other side. When the ribs are brown and crisp, plate them for later use.
4. Next, prepare some onions and ginger, slice them and put them into the fried ribs. Then add pepper powder and pepper cooking wine, then pour in lobster sauce with soy sauce and steamed fish, add salt and stir well. Cover with plastic wrap and marinate 1 hour.
5. Take out the glutinous rice soaked for 12 hours in advance, and put the marinated ribs into the glutinous rice. Then roll it back and forth, evenly wrap the glutinous rice, and put it all in the plate.
6. Put the glutinous rice ribs in a steamer, bring to a boil, and steam for 50 minutes over medium heat. Take it out after steaming and sprinkle with chopped green onion. Delicious steamed ribs are ready.
Water-rolled pills are white, soft, tender, light and refreshing.
1. Prepare an appropriate amount of pork, choose pork that is three points fat and seven points thin, then cut into pieces, and then chop into minced meat, or you can directly chop into minced meat, try to make it as delicate as possible, so that it tastes better, and put the minced meat aside for use.
2. Next, cut some ginger slices, prepare some onion slices and put them in a small bowl, pour warm water, grab the onion and Jiang Shui to mix, and then pour the onion Jiang Shui directly into the meat stuffing, not all at once, but three times, stirring in one direction after each addition. Stir until drawing.
3. After adding all the onions and Jiang Shui, add a handful of Jiang Mo, add an egg white, add salt and pepper, and stir again, in a wiredrawing shape.
4. Next, prepare some vegetables and put them aside. Boil water in a pot, and then burn them until the bubbles thicken. Grab a handful of meat, squeeze it out with a tiger's mouth and squeeze out the shape of meatballs. Scoop it into the pot with a spoon.
5. Put all the meatballs in the pot. When the meatballs are slightly shaped, stir slowly to make the meatballs heated evenly. After the meatballs are cooked, add salt, chicken essence and pepper, and then add vegetables.
6. Cook the vegetables until they are broken, put them directly into the basin, add some sesame oil, and then add chopped green onion or coriander. Delicious boiled meatballs are ready.
Sauced beef is tender, smooth and fragrant, with rich sauce.
1, prepare two pieces of fresh beef tendon, first put the beef into a basin and wash it, then add salt, flour and light salt water, which has a strong adsorption effect. Pour some water, rub it for 5 minutes, and then rinse it with clear water until the water is no longer turbid.
2. Wash the beef, put it into the basin, then add a spoonful of salt, continue to pour water, soak the beef for about an hour, and let all the blood in it soak out.
3. Prepare a plate and start preparing aniseed. Add three star anises, two Amomum tsaoko, cinnamon, fragrant leaves, angelica dahurica, hawthorn and pepper, and then add a handful of dried peppers and pepper and a handful of fennel.
Don't put oil or water in the pot. Add star anise and stir-fry until cooked. After frying, pour 500 grams of soy sauce, 100 grams of soy sauce, simmer for about 8 minutes, turn off the heat and naturally cool. Prepare some ginger slices and then some green onions. Then prepare a handful of parsley and cut it into sections. Put it in a bowl for later use.
5. Soak the beef and take it out. Clean it, then wash off the water on the surface with absorbent paper, and then evenly spread white wine on the beef, which can not only remove the fishy smell, but also improve the taste.
6. Put the processed beef into the basin. Pour in soy sauce, then add ginger slices, green onions and coriander into beef, add sweet noodle sauce and soy sauce, and mix well. Cover with plastic wrap and marinate 12 hours or more.
7. After the beef is marinated, take it out and pour it directly into the pot, then pour in a proper amount of warm water, boil it on high fire and simmer it on low fire for more than one and a half hours.
8. Stew directly for about 30 minutes and take it out. Cool and cut into thin slices. Delicious beef sauce is ready.
Sixi Meetballs is fragrant but not greasy, and it won't crack or come apart.
1. Prepare four portions of fat pork and four portions of lean pork. Cut the pork into small pieces first, and then chop it into minced meat. Chop the minced meat as finely as possible, so it tastes better.
2. Prepare some green onions, cut them into chopped green onions, then prepare some ginger, cut them into Jiang Mo, and chop chopped green onions and Jiang Mo into minced meat, which is more delicious.
3. Put minced meat into a bowl, start seasoning and add pepper. Light soy sauce, cooking wine, oyster sauce, salt starch, add an egg white, stir well, stir hard in one direction, and stir until drawing.
4. Next, prepare a plate of starch, then prepare a small bowl, beat in two fresh eggs, stir them into egg liquid, then put on disposable gloves, then take out the meat stuffing and rub it back and forth into a ball shape.
5. Put the ball into the starch, roll it back and forth, evenly coat it with starch, then put it into the egg liquid, evenly coat it with egg liquid, then put it into the starch, evenly coat it with starch, and shake off the excess starch.
6, boil oil, when the oil temperature is 40% hot. Add meatballs and fry until the surface is solidified, then turn them continuously until the surface is golden yellow, and take out the oil control.
7. Put the fried meatballs directly into the plate, then put them into the steamer and steam for about 15 minutes. The remaining meatballs can be frozen in the refrigerator, which is especially convenient for you to eat.
8. Next, prepare some garlic, mash it, chop it into garlic paste, then prepare some shallots and cut them into chopped green onions, then prepare green peppers and red peppers, chop them into diced peppers and put them in a bowl for later use.
9. Prepare small bowls and sauces. Add light soy sauce, dark soy sauce, vinegar, pepper, salt and starch, stir thoroughly and evenly, and add appropriate amount of water for later use.
10, prepare all vegetables, blanch them, put them on a plate evenly, then add chopped green onion, minced garlic, diced pepper, stir-fry with low fire, stir-fry until fragrant, pour in the prepared juice, cook until thick, and turn off the heat for later use.
1 1. After the meatballs are steamed, put them directly on the plate, then pour the cooked juice on the meatballs and sprinkle with chopped green onion for decoration. Delicious four happy party balls are ready.
Steamed yellow croaker is fresh, tender and fishy, and it comes out quickly.
1. Prepare a fresh large yellow croaker. Clean the yellow croaker first, and the black membrane of the internal organs must be torn off. Then, the gills and fins should also be treated, and then the fish should be washed clean.
2. Next, put a flower knife on the fish to make it easier to taste when stewing. Then marinate, add salt and pepper to rub the fish repeatedly, and then marinate aside for about 20 minutes.
3. Next, prepare a section of green onion, cut it into sections, cut some green onion leaves into chopped green onion, and prepare a slice of ginger. Prepare some green onions and red peppers, and cut them as finely as possible. After that, prepare two thin slices of ginger and shred them.
4. Put the ginger slices with onion on the plate, then put two chopsticks, put the pickled fish directly on the plate, put some onion slices in the fish's stomach, and then put some ginger slices with onion on the fish.
5. Put the fish directly into the steamer. Steam on high fire for 8- 10 minutes. Prepare a small bowl, add a proper amount of steamed fish and soy sauce, add some soy sauce and stir well.
6. Take out the fish after steaming. Pour the prepared steamed fish sauce into the fish, and then add three shreds. Shredded onion, shredded ginger, shredded red pepper, and then drizzled with hot oil to stimulate the fragrance. Delicious steamed yellow croaker is ready.
Cold diced lotus root is easy to cook.
1. Prepare a section of fresh lotus root, first clean the lotus root, then cut it into lotus root slices, then cut it into lotus root strips, and then cut it into diced lotus root. Put the cut lotus root Ding Sheng into a bowl, pour in water and white vinegar, and soak for 10 minute to prevent oxidation and blackening.
2. Prepare a fresh carrot, cut it into radish slices, then cut it into radish strips, and finally cut it into diced radish. Don't wash the red peppers any more, remove the seeds and pedicels, and then cut them into diced peppers. Prepare a green pepper, also cut into diced green peppers, mash garlic and chop it into garlic paste. Cut the shallots into chopped green onions and put them all in a small bowl.
3. Add some salt to the pot and some cooking oil to make the blanched vegetables greener. Then put the green pepper and red pepper into the water and take them out for later use.
4. Continue to heat the water in the pot, put the diced lotus root and diced carrot in, blanch and remove. Take it out and soak it in cold water, then put it in a bowl.
5. Add some white sesame seeds to the garlic bowl, and then add some pepper powder and pepper.
6. Prepare a handful of peanuts and put them in the pot. Put the peanuts in a cold pot and stir-fry them with cold oil over slow fire until the peanuts are slightly browned, and you can hear the crackling sound. Then pour them into garlic to stimulate the fragrance. Then start seasoning, add salt, balsamic vinegar and old sesame oil. Stir well and the delicious cold sauce will be ready.
7. Pour the prepared cold sauce directly into a large bowl. Then stir well. Put it on the plate and the delicious diced lotus root will be ready.
Cooking is light and appetizing, and the oil is greasy.
1. Prepare a carrot, clean it, then cut it into thin carrot slices, then cut it into thin shredded carrots, then prepare a fresh leek, clean it first, then cut it into leek segments, and put the cut leek segments into a bowl for later use.
2. Prepare some green onions, cut them into slices, then prepare some ginger, cut them into Jiang Mo, and then prepare some millet spicy, cut them into Chili rings. If you don't like peppers, you can leave them out. three
3. Prepare a small bowl. Beat in three fresh eggs, add salt to improve the taste, add some white vinegar to remove the fishy smell, and stir in the eggs for later use.
4. Preheat the pan and brush the oil, pour the egg liquid into the pan, shake the bottom of the pan and spread it into a thin layer of egg cake. When one side turns brown, turn it over and continue frying the other side. Serve after frying, fold and cut into shredded eggs.
5. Prepare a small bowl, add some soy sauce and aged vinegar, then add aged vinegar, pepper and salt, pour in water and stir well for later use.
6. Boil the oil in the pot and add the onion, ginger, garlic and millet. Stir-fry the taste. Add shredded radish and stir-fry to Microsoft, then add washed bean sprouts and continue to stir-fry over high fire.
7. Stir-fry for one minute, pour in the prepared juice, stir-fry for flavor, and then pour in shredded eggs and leeks. Stir-fry leek until it breaks, and put it on a plate. Delicious stir-fry is ready.
Cold yuba is refreshing and easy to make.
1. Prepare 300g of dried yuba, then put it in a pot, pour warm water, and add some salt and white vinegar, which can accelerate the foaming of yuba and soak it directly for about an hour.
2. After the yuba is soaked, take it out directly, squeeze out the water inside and put it aside for later use.
3. Next, prepare a red pepper, wash it, remove seeds and pedicels, then cut it into shredded peppers, and then prepare some celery and cut it directly into celery segments.
4. Prepare a handful of garlic, mash it and chop it into garlic paste. Put garlic in a bowl, then add some Chili powder and pepper powder, and add some cooked sesame seeds for later use.
5, boil water from the pot, add a spoonful of salt to increase the bottom taste, add the soaked yuba after boiling, and put it in water to boil, so that the beany smell can be fished out and taken out after drowning. Let it cool in cold water and then take it out to control the moisture.
6. Continue to boil the water in the pot, then add the fungus to the water, and then add the celery and red pepper. Blanch, remove and cool, and set aside to control water for later use.
7. Heat the oil in the pot, pour the hot oil into the garlic to stimulate the fragrance, then add the garlic and white sugar to refresh, then add the soy sauce and mature vinegar, and then add some Chili oil and stir well.
8. Pour the evenly stirred cold sauce directly into the yuba and mix well. The delicious cold yuba is ready.
Dry steaming, selling snacks with thin skin and stuffing.
1, prepare 500 grams of glutinous rice, wash the glutinous rice first, and then soak it in clear water for more than 6 hours, so that the glutinous rice is softer and more delicious.
2. After the glutinous rice is soaked. Pour it directly into the rice cooker, not too much water, just put one finger on the glutinous rice, and then start. Just cook the rice.
3. Next, prepare 300 grams of flour, pour in 170 ml of warm water and flour, stir while adding, stir until it becomes a bigger dough, and then knead it into dough. Knead into a smooth dough with moderate hardness. Put it aside and wake up for about 30 minutes.
4. Next, prepare some lean meat, cut it into pieces, put it in a bowl, add salt, cooking wine and pepper and stir well, then add starch and stir well, and then add some cooking oil and stir well for later use.
5. Next, prepare some potatoes, carrots and mushrooms, all diced and evenly sized. Cut it and put it on a plate for later use.
6. Put oil in the pot, add minced onion and ginger, stir-fry until fragrant, then add potatoes, carrots and diced mushrooms, then add salt, pepper and chicken essence to taste, then add corn kernels, stir-fry for a while, then add soy sauce and oyster sauce to taste, and add a little sugar to refresh.
7. Put the fried diced rice into the glutinous rice, stir it evenly, agglomerate it into balls, and put it on the plate for later use.
8. Next, take out the proofed dough, knead it into strips of noodles, cut it into dumpling skins, and roll it into dumpling skins.
9. Take out the dumpling skin, put the dumplings into the dumpling skin, and then arrange them into the shape of steamed dumplings. A perfect steamed dumpling embryo is ready.
10, all ready, put the steamed dumplings directly into the steamer, boil, steam over medium heat 10 minutes, take them out and put them on a plate, and the delicious steamed dumplings will be ready.
Cold cucumber is crisp and refreshing.
1. Prepare two fresh cucumbers. Wash the cucumber first, then pat it, cut it into cucumber segments, and then put it in a bowl for later use.
2. Next, prepare a proper amount of garlic, mash it, chop it into minced garlic, then prepare some onion leaves, cut it into chopped green onion, and then prepare some red peppers, cut them into diced red peppers, and put them all in a bowl for later use.
3. Add a spoonful of Chili noodles to a small bowl. If you don't like it, you don't have to, and then add a handful of sesame seeds and put them aside.
4. Boil water in the pot and add a little salt to increase the bottom taste, then add a handful of artificial meat, cook it thoroughly, remove cold water, then put it in diced cucumber, and then prepare a handful of soaked fungus to cook and put it in cucumber.
5, put oil in the pot, put a handful of peanuts, peanuts in, and then fire, stir fry slowly until the peanuts are brown, hear the crackling sound, and remove them for use.
6, the oil temperature continues to rise, then pour in the minced garlic, stimulate the fragrance, add salt to taste, then add soy sauce and balsamic vinegar and stir well, and the delicious cold sauce will be ready.
7. Put the fried peanuts into the cucumber, then pour the juice into the cucumber and mix well. The delicious cold cucumber is ready.
Drawn yam is sweet and crisp, and its nutrition is doubled.
1. Prepare appropriate amount of yam. Wash the yam first, then peel it, then cut it into slices, as thick as possible, or cut it into hob blocks.
2. Put the cut Chinese yam blocks into the pot, then add the starch, and fully stir evenly to make the Chinese yam evenly coated with starch.
3. Add hot oil to the pot. When the oil is hot, add yam and fry until cooked. When the surface is slightly shaped, turn it over. Fried yam until the surface is brown and crisp, and take it out for use.
4. Add 80 grams of water to the pot, and then add 120 grams of sugar. Boil and melt the sugar with strong fire, then continue to boil the syrup with low fire, and keep stirring to prevent the bottom of the pot from burning until dense bubbles appear and the color is slightly brown, which is enough for painting.
5. Next, add a handful of white sesame seeds and stir constantly. Then put the fried yam slices in, keep stirring, and let the yam be evenly coated with syrup.
6. Mix the yam evenly and put it in a plate. Delicious yam is ready.
Baby cabbage with vermicelli smells like garlic and is super delicious.
1. Prepare a proper amount of doll dishes and cut them into equal parts directly. If the baby dish is big, you can cut more, then put it in a basin, clean it, remove it and put it aside.
2. Prepare a proper amount of vermicelli, put it in a basin, pour warm water and soak the vermicelli for later use.
3. Prepare a handful of garlic, mash the garlic and chop it into garlic paste. Put the chopped garlic in a bowl for later use.
4. Heat the oil in the pot, add a handful of pepper, saute until fragrant, filter the hot oil into garlic to stimulate the fragrance, then start seasoning, add salt and sugar to extract fresh chicken oyster sauce, and stir well for later use.
5. Boil water in the pot, add some salt, and add some cooking oil. After boiling, put the baby cabbage in and blanch it. Blanch, remove, control moisture, and put directly into the plate.
6. Cut the vermicelli directly after soaking, which is more convenient to eat. Then put the vermicelli directly on the baby dish and pour the prepared juice on the baby dish.
7. Put the plate into the steamer, boil it and steam it for about 8 minutes on medium heat. Steamed, taken out, sprinkled with steamed fish and soy sauce, sprinkled with chopped green onion and red pepper, and the delicious vermicelli baby dish is ready.
Chili peppers are crispy and spicy.
Prepare a proper amount of dried peppers. First, cut the pepper into pepper segments with uniform length, put them into a sieve to filter out the pepper seeds, then put them into a bowl and wash them with warm water twice to wash off the dust and impurities on the surface.
2. Wash the pepper and pour it directly into the pot, and cook for two minutes on high fire to prevent it from being fried. Boiled peppers will swell and be covered with flour, making them more brittle to eat. After the peppers are cooked, take them out. Then put it in a bowl for later use.
3. Prepare a small bowl with a handful of white sesame seeds and some corn starch. Add some salt, a proper amount of spiced powder, or thirteen spices, and stir well.
4. Pour the evenly stirred sesame starch directly into the pepper. Stir well, so that the pepper is evenly coated with sesame starch, and sesame starch should also be coated inside.
5. Add an egg white to a small bowl, then add some water and stir well, then add pepper and stir well for later use.
6. Prepare half a bowl of peanuts, cool the oil in the pot, fry slowly with low fire until the peanuts are brown and you can hear the crackling sound, then take them out and put them aside to cool naturally.
7. When the oil temperature rises, put the pepper segments directly into the oil and stir-fry them with chopsticks until they are brown and crisp. Sesame is also burnt yellow, and the pepper is taken out to control the oil.
8. After the peanuts are cooled, grind off the skin, and then put them into the pepper and stir well. Put it on the plate and the delicious Chili crisp will be ready.