Production:
Method 1
Preparation
100 grams of dried chili pepper (preferably the coarser kind), 10 grams of white sesame seeds, 400 grams of cooking oil, 3 dashi. Mix good chili powder, pepper, five-spice powder, sesame seeds, salt, and put it into a container that is not afraid of hot.
Making
1. Pour the chili powder and some white sesame seeds into a heat-resistant container, which should be large enough because the chili powder will boil when heated.
2. Pour some oil into a wok and add a few dashi when the oil is cool.
3. When the oil is 90% hot (smoking), turn off the heat and fish out the dashi.
4. When the oil is slightly cooled, pour it into the chili noodles in small portions, stir well, and use it when it is cooled. The remaining red oil chili can be bottled and used.
Method two
The ratio of chili pepper to pepper is 2:1
1. Heat the pan (smoking) and pour in the oil (in fact, you can directly use the black oil that has repeatedly fried things, so as to save costs and not splash the black oil that can not be reused), put a spoonful of doubanjiang, stirring with a spoon without stopping, the oil itself is water, the left flank in the process of heating will be boiled, when boiling is not very strong, put in star anise, cinnamon, sesame leaves, continue to stir for a few moments;
2. When the boiling is not very strong, put two spoons of water, in the chili pepper noodles poured in and continue to stir, and at the same time, the fire hit the small, medium fire can be. When the particles of chili noodles a little hard, and then the pepper, celery, cilantro root, onion slices, carrot slices, ginger, garlic, small onion knots into the oil (this is done on the one hand to increase the fragrance of the oil, and then is to dispel the oil in the heating process of the scorched gas, but also to dispel the fishy smell in the black oil).
3. Keep the heat on medium, stirring constantly, when the oil inside the other things are no longer water, become dry, you can cease fire (this process takes about 30 to 45 minutes), continue to stir, until the oil no longer boiling, cool down, put aside for about half an hour.
4. Finally, filter out the debris with a slotted spoon and strain the oil through a gauze, then a bright, spicy and flavorful red oil is refined.
Method 3
Main Ingredients:
Dried chili peppers, oil
Supplementary Ingredients:
Ginger, garlic, oil, salt
Method:
1,chili peppers cleaned, soaked in boiling water soften for use.
2,ginger, garlic peeled, ginger patted.
3,chili peppers in a blender, put ginger, garlic, the right amount of salt, add the right amount of water and stir to use.
4, put a lot of oil in the pot, the oil is hot, put the chili pot, medium heat and slowly fry the chili cooked through, about half an hour, while stirring while frying, not easy to stain the pot, done, cooled and bottled.