1, Chili oil is a kind of seasoning, and its preparation method is very particular. Generally speaking, the Sichuan cuisine family should be that peppers are mixed with various ingredients and spices through appropriate oil temperature.

2. Today, Lao Liu will share the practice of "oily and spicy". Friends who like it can collect it first and try it yourself when they are free.

3. Let's begin to introduce the required ingredients:

Pepper noodles, pepper paste, salt, peanuts, ginger, garlic, green onions, coriander, pepper, star anise, cinnamon, fragrant leaves, white pepper, sugar, white sesame seeds and high-alcohol liquor.

4, 300 grams of Chili noodles into 300 grams of paste Chili noodles, then add three spoonfuls of salt, white pepper, two spoonfuls of sugar, fully stir evenly, then add 100 grams of cooked white sesame seeds, then add half of high-alcohol and half of cold water, and wet the Chili noodles. High-alcohol liquor can enhance fragrance and prolong shelf life.

5, the pot is hot, add peanuts, turn on medium and small fire all the time, stir-fry peanuts until they crackle and stir for another minute or two, and then put them out to cool for later use. Slice garlic, shred ginger, cut scallion and cut coriander. Pour peanuts into food bags and crush them with a rolling pin.

6. Crushed peanuts are poured into the Chili noodles and stirred evenly. Divide it between two bowls. Pour rapeseed oil into the hot pot, the oil temperature rises to 70% heat, add the spices prepared in front, boil slightly, then add star anise, cinnamon, fragrant leaves and pepper, and take out all the spices after boiling.

7. Then heat the oil to 70% heat, then pour the hot oil on the Chili noodles three or four times, and then stir it evenly to make it heated evenly. The spicy oil is ready.

8. Eating peppers can increase appetite, enhance physical strength, and improve symptoms such as fear of cold, frostbite and vascular headache.

Preparation materials for making Chili oil

Chili powder, peanut oil, coriander, onion, sugar, salt, star anise, pepper, garlic, fennel, fragrant leaves and cinnamon.

Specific steps

Step 1: Buy medium or slightly spicy Chili powder, pour Chili powder into a bowl, add a spoonful of white sugar to refresh it, add a spoonful of salt and a little pepper, and stir well together.

Step 2: Add warm water several times in a small amount to the evenly stirred Chili noodles. Don't pour too much at once. Add a little each time, and then stir slowly until the Chili powder is moist and becomes paste.

Step 3: Cut the washed green onions, ginger, coriander and garlic and put them on the plate for later use. Pour in a large amount of peanut oil, add onion, ginger, garlic and coriander when the oil is cold, fry slowly with medium and small fire until it is half dry, pour in pepper, fennel, fragrant leaves, star anise and cinnamon, and then continue frying. When all the seasonings turn golden yellow, you can take them out and throw them away, and put sesame oil in a bowl first.

Step 4: boil the water in the pot, do not add anything, pour the peanuts in and stir fry, stir fry slowly with low heat until the peanuts crackle. The color turns slightly yellow, and the outer skin can be filled out if it is a little burnt.

Step 5: Mash the peanuts directly in the garlic jar, and mash them as much as possible, so that the fragrance of peanuts can come out and then add them to the Chili powder.

Step 6: Take a large bowl, pour in the pepper powder, add the right amount of white sesame seeds and peanuts and mix well. Finally, heat the sesame oil just made until it bubbles, then pour it into a large bowl to make the pepper powder explode, and a large bowl of fragrant Chili oil is finished.