1. Chop or slice garlic with a knife.

2. put garlic in a steaming cup (if there is no steaming cup at home, you can use a bowl).

3. Put the rock sugar in the steaming cup.

4. Add a proper amount of water, which is about two-thirds of the height of the cup.

5. Cover the lid to prevent the water drops on the lid from falling in when steaming (if a bowl is used, fix it with a small plate).

6. Steam the steaming cup in the pot. After the fire boils, steam it on low heat 15 minutes.

Chili oil:

Method one

0/00g of dried Chili noodles/kloc-(preferably coarse), 0/0g of white sesame/kloc-,400g of edible oil, and 3 slices of anise pepper oil. Good Chili powder, pepper powder, spiced powder, sesame seeds and salt are mixed and put into a container that is not afraid of scalding.

1. Pour Chili noodles and some white sesame seeds into a heat-resistant container. Because Chili noodles will boil when heated, the container should be large enough.

2. Pour the right amount of oil into the pot, and put some big ingredients when the oil is cold.

3. When the oil burns to 90% heat (smoke), turn off the fire and take out the star anise.

4. When the oil is slightly cold, pour it into the Chili noodles several times, stir well, and then use it after cooling. The remaining red peppers can be bottled.

capsicol

Use.

Method 2

The ratio of pepper to pepper is 2: 1.

1. After the pot is hot (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which can save the cost and avoid spilling the black oil that cannot be reused), put in a spoonful of bean paste and keep stirring with a spoon. The oil itself is wet, and the left wing will boil during heating. When it is not very strong, add star anise, cinnamon, fragrant leaves and fragrant leaves.

2. When the boiling is not very strong, put two spoonfuls of water, then pour in the Chili noodles and continue stirring. At the same time, reduce the fire to medium fire. When the granules of Chili noodles are slightly hard, put pepper, celery, coriander root, onion slices, carrot slices, hard slices, garlic and shallots into the oil (this not only increases the fragrance of the oil, but also drives away the burnt gas of the oil when heating, and also drives away the fishy smell in the black oil).

3. Put the fire in the middle and keep stirring. When other things in the oil are no longer wet and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and let it stand for about half an hour after cooling.

4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted.