1. This method is the most authentic: after sheep oil and lard are extracted according to the above method, add clean hot oil until it is about 6% ripe, and pour it into Chili noodles and mix well. You can get half a catty of lard and half a catty of salad oil.
2. The choice of oil The authentic sheep oil pepper should choose the sheep oil connected with the sheep kidney, and the sheep oil pepper extracted with this sheep oil will taste fresh. After the two main raw materials, 5 grams of Alpinia officinarum and 2 pieces of Amomum tsao-ko, are processed, we can start to refine the mutton oil pepper.
3. Authentic raw materials of sheep oil pepper: 5 grams of pepper, 3 grams of fennel, 3 grams of fragrant leaves, 2 grams of clove, 5 grams of kaempferia, 3 grams of dried tangerine peel 10, 3 grams of star anise, 3 grams of cinnamon and 2 grams of licorice. Steps: sliced onion and ginger 1, dried tangerine peel 10g, half a catty of lard and half a catty of salad oil. Accessories, but more laborious and time-consuming. Here is a simplified method for goat oil pepper.
4. Simple method of goat oil pepper raw materials, half a catty of pepper noodles, 2 jins of goat oil, 2 grams of cloves and 5 grams of kaempferia. If the green onions turn yellow during cooking, you can pour some cooking wine into the pot, cut lard and sheep oil into small pieces and put them into the pot, turn on a small fire to refine oil and remove oil residue.
5. Pour the salad oil into the oil pan, add all the auxiliary materials and Chili sauce, and simmer slowly 1 hour.
6. Take out all the auxiliary materials, 5g of pepper, 3g of fennel, 3g of fragrant leaves, 3g of star anise, 3g of cinnamon, sliced onion and ginger 1, dried Chili sauce 1 kg, and 2kg of sheep oil. Pour salad oil, add all the auxiliary materials, and fry the auxiliary materials with small fire.