2. Wash the wok, add cooking oil1000g, and put the cold oil into aniseed and pepper. Adding aniseed and pepper when the oil is cold can make aniseed and pepper smell better when the oil temperature is slow. Tar contains volatile oil, which is rich in rich and special aroma. The volatile oil contained in tar can be boiled better by cooling the oil in the pot, which is also one of the keys to cooking oil well. Zanthoxylum bungeanum also contains a lot of volatile vegetable oil, which smells delicious. Therefore, when cooking edible oil, we need to cool the oil, put it into aniseed and simmer pepper with slow fire to make it fragrant.
3. When the oil temperature rises slowly, boil the aniseed and pepper, turn off the fire and take them out. Filter the boiled aniseed oil with fine rice. When the oil temperature drops to 40% heat, add chopped carrots, green onions, garlic slices and ginger slices, and simmer slowly. In this step, the fragrance of onion, ginger and garlic and the carotene contained in carrots need to be boiled to make the oil more fragrant.
4. After simmering, when carrots, green onions and other ingredients turn brown, add chopped purple onions and celery to continue simmering. When all the ingredients are red, turn off the fire, take out the burnt ingredients, and filter out the oil from the leaked rice.
5. When the oil temperature drops to 40% heat, put the chopped parsley section, simmer the brown parsley with low fire, and then take out the brown parsley. Coriander has a special taste, which can increase appetite. Adding coriander to the cooking oil powder can make the cooking oil more fragrant and clear.
6. Put the boiled oil into a container and let it cool.