500g salad or corn oil.

5 g pepper

Octagonal 5 grams

20g onion

20g leek

20 grams of onion

20g of ginger

How to adjust the spice oil?

Cut the shallots into sections, separate the shallots, cut the shallots into small pieces, slice the ginger, cut the shallots into sections, and separate the shallots.

Put all the raw materials except scallion in cold oil and cook them by fire. This is what we call staged cooking. First, cook the hard onion, and then add the onion. If you put them together, the onions won't be cooked thoroughly. In fact, green onions are the most fragrant.

At this time, everyone should pay attention. Keep cooking on low heat. Zanthoxylum bungeanum and star anise will change color for a while. When you see anything that changes color, take it out immediately. When it turns black, the oil becomes bitter.

Cook the scallion well, first lower the oil temperature, and don't put the scallion right away. If the oil temperature is too high, it will fry the scallion. When the oil temperature drops, fry the scallion until slightly burnt, and take it out. This seasoning oil is finished. It's simple.

skill

Simple and delicious spice oil is thus finished. I didn't take the photo, because I didn't take it when I bombed ... there was too much oil when I bombed once. I can make it clear anyway. There is no need to take pictures.

In fact, our Chinese dim sum has many seemingly simple but delicious ingredients, such as broth mixed with meat and seafood soup mixed with seafood. I'll quit slowly, let me mix some recipes.