If you want to make the red oil less spicy, you can use bell peppers, which are less spicy! Another way is to boil the dried chilies in water before using them, which will reduce the spiciness! Peanut oil, chili noodles, chili powder, white sesame seeds, edible salt, oyster sauce, peanuts, coriander, onions, green onions, star anise, cinnamon, Sichuan peppercorns, bay leaves. Use a spoon to stir several times continuously to make the side dishes evenly heated. Fry for about 30 seconds. Then add cinnamon, bay leaves and star anise. Stir continuously with a spoon to bring out the aroma of the side dishes and aniseed. Stir-fry the chili pepper until the chili seeds turn yellow, then crush the chili pepper into noodles, put oil in the pot, add the onion, ginger, garlic, coriander and onion into the pot, fry slowly over low heat, fry until slightly yellow. The simplest way is to put star anise, cinnamon, bay leaves and other spices into a pot and fry them. Use dried chilies. Or pepper segments. Put the dried chilies in a bowl. Heat oil in a pan until it smokes. Pour it into the chili bowl and it's ready.
Adding a little red oil when cooking can make the dishes more colorful, and its spiciness also has an appetizing effect; red oil is indispensable for making cold dishes, noodles, etc., as it has a fresh flavor and bright color. It's so smooth, just looking at it makes me salivate. Put a little oil in a cold pot (just moisten the pot), put the peppers into the pot over low heat and stir-fry continuously until the peppers are plump and slightly yellow, turn off the heat, remove from the pot and cool, crush them into pepper residue, put them into a container, and add 40g white sesame seeds, 10g salt (to increase spiciness) and set aside.
The land and water nourish the people. As a native of Tuoxian County, how can we eat without peppers? No matter what kind of cuisine, chili is an indispensable seasoning.