A dozen dried red peppers

Vegetable oil small half bowl

Recipe practice:

Chili oil illustration 1 1. Wash the pepper with clear water to remove the dust on the surface.

Chili oil illustration 22. Put a small bowl of water in the pot and break the peppers in.

Instructions for Chili oil practice 33. Start cooking on medium heat, and then cook on low heat for 5 minutes. At this time, most of capsaicin in pepper is boiled out and blended into water.

Chili oil illustration 44. Pour the vegetable oil into the pot. Then cook, stir with a spoon while cooking to promote water evaporation.

Illustration of Chili oil practice 55. The less water is boiled, the more turbid the oil is. Turbidity means that there is still a small amount of water in it, and then it is boiled.

Illustration of Chili oil practice 66. Cook until the oil is clear, turn off the heat and scoop a spoonful when pouring into the bowl. In the process of water evaporation, the collected capsaicin will melt into the oil, so that the cooked Chili oil is dark in color and mellow in taste.