After the temperature drops, it is sealed and stored. Pour it out and save it when necessary. This method is more convenient, but the fragrance may not be slightly strong, but it is still good after soaking for a long time. The temperature is controlled at 150℃, and pepper is poured in, which is the hemp flavor of pepper. After the hemp smell comes out, take out the pepper, raise the oil temperature to 200℃ to 220℃, add the pepper, which is the smell of pepper, then take out the pepper and filter the oil to the ratio of 3: 1. This ratio is also made of pepper oil, which is fragrant and hemp. Stir-fry onion, ginger and garlic before frying pepper, so that pepper oil is more fragrant.
Add 1 kg rapeseed oil into the pot. When it is 20% to 30% hot, pour it into the pot with flowers and peppers, cover it, drain the water on the side and leave it for more than half a month. Put the red pepper into the oil, constantly turn the oil temperature to heat the green pepper, and melt the hemp taste of the green pepper into the oil. At this time, spices such as nutmeg can be added (fragrant leaves are put at the end), and the fragrance of nutmeg will also be integrated into the oil.
Drain the water, pour the pepper into the pot, then pour the oil, turn on a small fire, heat it slowly, and fry it slowly. The fire must not be too big. Deep-fry until the aroma of hemp floats out and the pepper is crisp and rotten, then pour it into the leaky basket to drain the oil. When the oil temperature is cold, oil soaked in impurities for two days will be good. Warm and gentle sesame seeds are very charming. It is said that soaking in 10 days is more fragrant and not hemp. I also heard that fresh peppers taste better than dried peppers.