Pepper

(1

Tbsp), cloves (4-6, this is a strong flavor, should not be put more), cinnamon (pinky-sized 2-3 pieces), cumin (1 tsp), white sesame seeds (1 tbsp), grass fruits (1-2, with a knife and cracked), star anise

(also known as dai spice, dai fenghuang, 3

4

pcs), comfrey (1 tbsp), chili powder

(1

Cup), allspice (2

-

4

pieces), ginger (1 piece), green onion whites (several pieces).

Practice

Simmering: 2.5

Cup of vegetable oil (about 500 grams, canola oil is preferred, can be replaced by soybean salad oil) in a pot of boiling, left to warm and cool under the onion and ginger pieces, see small bubbles from the ginger and onion around the rise of the stove fire will be turned down to a minimum, and then under the flower

peppercorns, cloves, cinnamon, small fennel, fennel, grass berries, star anise. Chinese leaves, comfrey, chili, stir well, simmer for 30-40 minutes, stirring from time to time during the simmering period, in order to prevent paste the bottom of the pot. 30-40

minutes after the addition of white sesame seeds to continue to simmer for 30-40 minutes, turn off the fire. Let the simmering oil cool until warm, then pour the oil with the ingredients into a large glass measuring cup or other glass or porcelain container with a spout, seal with plastic wrap and place in the refrigerator

freezer for 24-48 hours to allow the chili pepper's spicy flavor, red color, and aroma of the spices to further dissolve in the oil. Meanwhile, find a couple of washed and dried glass jars with lids and set aside.

After 1-2 days, take out the red oil and you will see that all the spices except the leaves, scallions, peppercorns, star anise

and a little sesame seeds floating on the surface of the oil have sunk down firmly in the oil like silt along with the chili noodles, so you can use chopsticks to pick up the leaves, scallions, and star anise that are floating on the top, and then you can easily pour the red oil into the pre-prepared glass bottles. Dispose of the "sludge" in the bottom of the cup.

Additional notes:

1.

The best flavor is when the oil is freshly boiled, so that it can be mixed 4-5 times (3-5 times the amount of a plate in a restaurant), and the leftovers are best kept in the refrigerator and freezer, and tried to be eliminated in half a month.

This is a great way to make a good meal for the whole family. I have seen a beautifully produced Western compilation of Chinese cookbook written in black and white this Sichuan red oil boiled to be sealed into the bottle 60 days after the opening of the use of the author could not help but laugh, the author eighty percent of the difference between this red oil and red wine is not too

figure out

:)

2.

San Nai is a more important spice to increase the aroma of the red oil, but also known as the Shan Nai, sand ginger, sand ginger. Sand Ginger. Look similar to the old ginger, generally divided into fresh, sliced and dried or ground into powder of three, if you are lucky to see in the supermarket, do not be polite, buy every time to boil red oil when put a little.

3.

The use of red oil spices can be flexible, but an important principle is that those who have a strong flavor, strange to put less or do not put, such as cumin, curry, etc. is never put.