Ingredients

2 kilograms of fresh red pepper, 1 kilogram of cooking oil, 1 kilogram of beef or large meat (lean meat), 3 taels of salt, 2 taels of white sugar, 3 taels of ginger, 1 peppercorn noodles 2, 5 taels of sweet noodle sauce, 3 taels of peanuts (fried and crushed), 2 taels of sesame seeds (fried and crushed)

Method

1. Heat the oil until it reaches 80%, add the cut meat and stir-fry for a while, then add the chopped chili peppers and seasonings and stir-fry over low heat for half an hour, finally add the pasta sauce and MSG and stir.

2. Many cold dishes in Sichuan cuisine are spicy or red oil-flavored. Therefore, having a vat of cooked spicy oil with authentic spicy flavor and rich spicy aroma has become the key to making a good cold dish. Among Sichuan folk, some families have cooked oil chili seeds, but in fact, there are not many cooked oil chili seeds at home that can truly achieve the red and bright color, spicy but not dry, mellow fragrance and long aftertaste.

3. When refining red oil, we must first pay attention to the quality of chili peppers. Dried chili peppers must have thick flesh and few seeds, and are oily and red in color. Secondly, we must pay attention to the combination of chili pepper varieties, such as Guizhou Chaotian pepper, Erjin Bar, a specialty of Bazi in western Sichuan, and Chongqing and Guizhou areas. For millet peppers, three kinds of peppers are mixed according to the ratio of 4:4:2, dried over low heat, and pounded into pepper noodles. This kind of pepper noodles has the ruddy color of Chaotian peppers, the mellow aroma of Erjin Bars, and the strong power of millet peppers. , the eyes are bright, the nose is fragrant, and the spiciness will be layer upon layer after entering the mouth.

4. As for the final refining, it requires a bit of delicacy and ingenuity. The general method is: prepare the ingredients with 50% of vegetable oil and 10% of chili noodles. Put the vegetable oil into the pot until cooked, add appropriate amounts of onions, ginger and Sichuan peppercorns. After frying until brown, take it out and wait until the oil temperature drops to 50% hot, then pour in the three types of finely pounded chili noodles.

5. In addition, you also need to put a little comfrey and caoguo into the pot for refining, stirring constantly with a shovel to allow the warm oil to slowly soak out the flavor and color of the peppers and spices. When the color turns red and the aroma of pepper hits your nose, move the pot for refining the red oil aside and let it cool down slowly. If you think the aroma of the red oil refined in this way is not strong enough, you can add star anise, cardamom, etc. during the refining process as needed. In short, the choice depends on the purpose of the refined red oil. If it is used as a seasoning for cold dishes, then the strong aroma of spices will cover up the original flavor of the dishes.