The practice of feeding red oil to chickens;
1. Ingredients: 5 kg rapeseed oil, 0/50g onion, 50g onion, 50g garlic, 30g ginger, 200g Vitex negundo, 0/50g bullet, 0/00g sesame, 20g Wang Shouyi shisanxiang and aged vinegar/kloc.
2. Seasoning: 5g fennel, 8g fragrant leaves, 8g pepper, 20g pepper, 5g star anise10g, 5g clove, 8g cinnamon, 5g cardamom, 8g fragrant fruit, 6g tsaoko and 5g Lithospermum.
Manufacturing steps:
1. Soak all spices in warm water for 20 minutes, and then control the water for later use.
2. Cut the pepper into sections, put a little oil in the pot and fry it dry and crisp with a small torch. Never use fire to avoid burning them. Mash the fried pepper with a cooking machine or garlic mortar and mash it into medium and coarse pepper noodles. In a larger pot, add thirteen kinds of spices and mix well. Put it aside for use.
3. Put 5 kg of rapeseed oil in the pot and bring it to a boil. Need to burn to more than 300 degrees. If there is no thermometer, it can burn for 5- 10 minutes after smoking. Then, turn off the fire and wait for the oil to cool. If you can't turn off the fire, put the raw materials and it will explode.
4. After the temperature drops, add the onion, ginger and garlic, and turn on the small torch to stir fry the onion, ginger and garlic. Take out onion, ginger and garlic, add traditional Chinese medicine spices and stir fry slowly. It usually takes about 40 minutes to fry. When you see that the spice is dry and a part of the star anise is black, you can add Arnebia euchroma and fry it until it changes color, so you can fish out all the spice and throw it away. You can fry sesame seeds at this time.
5. Then pour the oil into the Chili noodles several times and mix well. You can't pour everything into Chili noodles at once, it's easy to fry Chili noodles. Finally, add white wine and mature vinegar. After use, it should be sealed and stored for 24 hours before use. After 24 hours, the red oil can be red and fragrant.
You can also divide the pepper in half, or use one third of the pepper as red oil, which can reduce the spicy degree of the finished beggar chicken and make it a slightly spicy beggar chicken.
note:
1. Rapeseed oil must be burned for more than 5 minutes after smoking to volatilize the smell of rapeseed oil.
2. When putting raw materials, master the method of oil temperature. After the oil is burned and the fire is turned off, throw some pepper in. Don't fry the peppers right away, sink them to the bottom first, and then float them up slowly. At this time, you can put onion, ginger and garlic to continue the operation.
3. Mash large spices with a kitchen knife, such as fragrant fruits and tsaoko. The fragrance is easier to release after crushing.
4. Arnebia euchroma is used to adjust the color of Chili oil. You can adjust the dosage according to your own needs.