You can make this versatile oil spicy in a few simple steps. The practice comes from the experience of the master of the old four-in-one fried string shop. Really super delicious ~
Usually used for dipping jiaozi, beef, noodles, noodles, salads, etc. They all smell good. Let's take a look at the specific methods (long text, read slowly):
First of all, prepare the ingredients, a bowl of Chili noodles, a small dish of white sesame (the ratio of Chili noodles to white sesame is about 5: 1), 3-4 slices of ginger, a handful of Chili, fragrant leaves, cinnamon and star anise [spices are all used to enhance the taste, don't put too much].
Pour oil into the pot, and put three bowls of oil with the same capacity in one bowl of Chili noodles. When the oil temperature is about 60% to 70% hot (you can try the oil temperature with chopsticks, and purple oil flowers on chopsticks are almost the same), fry the seasoning in the oil pan;
Turn off the fire after the spices are fried, and remove the spices from the oil with a colander;
Prepare a large bowl, pour in Chili noodles and white sesame seeds, and remember to add some salt, so that the oil chili pepper made in the future will be more salty and delicious when mixed;
Then pour the oil that has just been heated with spices into a large bowl. Don't burn it too hot, it's probably sixty to seventy percent hot. You can also put chopsticks into the oil to try the temperature. Chopsticks can be turned off as soon as there are bubbles, so as not to burn the pepper.
Stir quickly, so that the oil, Chili noodles and white sesame seeds can be fully blended and fragrant!
The oil is pungent and shiny, and everything is delicious! After the prepared oil pepper is cooled, it can be put into a jar for sealed preservation. Just dig a few spoonfuls when you want to eat.