Artificial bacteria or (chicken brown) 1000g dry pepper 30g.

5 grams of dried Zanthoxylum bungeanum and 2 tablets of Amomum tsaoko.

Star anise 1 garlic (optional) 5 petals

Appropriate amount of salt and monosodium glutamate (chicken essence)

Pure rapeseed oil 500ml.

Production steps of Yunnan flavor oil chicken

1.？ The picture shows the role of artificial bacteria in this recipe!

2.？ Cut off or clean the part with impurities in the root with a knife, then tear it into small pieces by hand and dry the water for later use!

3.？ Ingredients 1-2 (tsaoko and star anise)

4.？ Ingredients 3 (dried Zanthoxylum bungeanum)

5.？ Ingredients 4 (dried Chili section)

6.？ Ingredients 5 (garlic) All ingredients can be added or subtracted according to personal taste!

7.？ Start hot oil when the ingredients are ready!

8.？ When the oil is 60% to 70% hot, pour artificial bacteria or chicken brown into the oil pan!

9.？ The fire has been fried until it is obviously reduced, and it has not been completely covered by oil!

10.？ This oil has not expired at all. Pour all the ingredients into the oil pan and stir fry with the main ingredients ~

1 1.？ Stir-fry the fire for about half an hour. When the artificial bacteria or (chicken brown) obviously turns golden brown, it can be cooked. You can master the time of holding the pot according to your personal preference. If it is used for a long time, it can be dried. It tastes good!

12.？ Take photos of the finished product ~ PS (If you can't eat it all at once after taking it out of the pot, you can store it in a bottle or jar with the remaining oil in the pot. Be sure to completely submerge the artificial bacteria or (chicken brown) with the remaining oil in the pot. It can be stored at room temperature of 25 degrees for at least one month, and the refrigeration time is longer. The best companion to eat cold noodles!