raw material

Rapeseed oil is about 500ML (it is recommended not to use edible oil and vegetable oil, which have a strong taste and affect the actual effect of Chili oil).

Chili noodles: Paprika or Japanese Chili noodles are very good, and the color is definitely white and red. The Paprika I use here is slightly sweet. If you want to be spicy, you can mix the two, or you can add a small amount of new Chinese Chili noodles.

Seasoning:

Pepper 1 spoon, star anise (pinky size 1 piece), fennel 1 spoon, sesame 1 spoon, Amomum villosum 1 piece, smashed with a knife, 3-4 pieces of star anise, 2-3 pieces of galangal.

way of doing things

1. Burn the rapeseed oil until it starts smoking, turn off the fire, let it cool for 2-3 minutes, and then put in the onion and ginger slices first.

2. When you see that there are no bubbles around the ginger slices and onion segments, add the remaining seasonings except sesame seeds, without adding Chili noodles first.

3. Boil with slow fire for 15-20 minutes, during which the raw materials in the pot should be stirred several times with a spoon to avoid sinking and pasting the bottom.

4. Add Chili noodles and cook for 15-20 minutes, and stir the raw materials in the pot several times again.

5. Add sesame seeds, cook for 10- 15 minutes, and then turn off the fire.

6. Pour the whole pot of fuel into the sea bowl, cover the fresh-keeping bag and let it stand for 24 hours.

7. Remove seasonings except white sesame seeds, and pour Chili oil and white sesame seeds into glass bottles for storage. (Chili noodles piled up in porcelain bowls can be dispensed with)

Note: the seasoning is often cooked first, and then the Chili noodles are cooked, because this seasoning is not afraid of being cooked for a long time, and the more it is cooked, the more it tastes. However, the particles in Chili noodles are fine, which will be bitter and astringent after a long time.