Which region is famous for its specialties? How to make it at home? Speaking of spicy oil where do you think of? I'm sure many of my friends will think of Shaanxi and Sichuan. Sichuan's oil chili is more like red chili and tastes more spicy, and Shaanxi's oil chili is more dry and spicy. Both places are famous for their oil chili peppers, with Shaanxi's oil chili peppers being more popular in the region, and almost every Shaanxiite will have them in their home. Whether you are eating dumplings, cold dishes or buns and noodles, you can't do without this reddish and shiny chili pepper. One of the characteristics of Guanzhong food culture is spicy oil. As the saying goes, "Of the eight strange things in Shaanxi, spicy oil is the dish." In many places, spicy oil is used as a seasoning,

but in Shaanxi, it can be used as a main dish. It is obvious that Shaanxi people love spicy oil. Red pepper powder, five-spice powder, white sesame seeds, salt, cilantro, green onions, ginger, scallions, cooking oil, grass nuts, and aged vinegar. Prepare a bowl of red pepper flour, not too fine and not too coarse. Add five-spice powder, add some white sesame seeds and mix well with a spoonful of salt. Then prepare the cilantro, green onion, ginger and scallion, cut the cilantro into segments, and pat the scallion a few times before cutting it into long segments so that the scallion can be more easily flavored.

Slice the ginger and onion. Pour oil in the pan, make this oil spicy, pour a little more oil, when the oil temperature is fifty percent hot, turn to medium-low heat, pour in the green onions, ginger, scallions, cilantro and stir fry. Stir fry these ingredients mainly to give the oil a boost of flavor, stir fry slowly over low heat for 10 minutes. Stir-fry these ingredients until they are dry and brown, then you can fish them out.

It's worth mentioning that instead of pouring hot oil directly, turn off the heat and let it cool for 30 seconds. Pour it into a bowl in two batches, stirring quickly with chopsticks (hot oil tastes better when poured in batches and is less likely to burn). Pour it all the second time, with a better amount of oil than chili. The oil will bubble. At this time hurry to drop a few drops of rice vinegar, the flavor of the chili immediately. Let it cool and the sesame seeds will float. Heat the oil until it smokes and then turn off the heat and let the oil cool a little before you use it to pierce the nose. Otherwise it's easy to burn at too high a temperature. White sesame seeds are no problem, they cook as soon as the hot oil is poured.