25 grams of dried Chili peppers

condiment

Peanut oil 250g

2 slices of ginger

Octagonal 1

5 g pepper

5 grams of cinnamon

White sesame 10g

Amomum tsaoko 1

Two fragrant leaves

Method of frying Chili oil

1. Wash the dried chili, air dry naturally, pulverize it into powder with a cooking machine, put peanut oil into a pot, add Amomum tsaoko, cinnamon, star anise, fragrant leaves, pepper and ginger slices, and fry at low oil temperature for fragrance.

2. After the leaves and ginger change color, remove the spices and continue heating until the oil starts to smoke slightly. At this time, the oil temperature is about 80% hot, so turn off the fire.

3. Take a heat-resistant container, put white sesame seeds and one third of pepper powder and mix them evenly, and pour one third of hot oil on the pepper noodles. Pepper powder and white sesame seeds will roll and bubble because of the pouring of hot oil, and they can also smell the fragrant pepper flavor, which is a kind of fried incense.

4. Wait for half a minute, then put one third of the pepper powder into a heat-resistant container, and then pour in the hot oil. At this time, the oil temperature has dropped to 50% to 60%, and the pepper oil will bubble a little, but it will not roll and be fried black like the first time. This is the second time to stir-fry spicy food.

5. Put the last third of the pepper powder into a heat-resistant container and pour in hot oil. At this time, the oil temperature has basically dropped to 20% to 30%, and the pepper oil will not roll and bubble, that is, three fried red. Chilled Chili oil can be bottled and will taste better if stored for a week.

Cooking tips

1. The dried pepper I used is not too spicy. If you like spicy food, you can choose spicy food, or put more Chili powder in the process of frying spicy food.

2. If there is garlic, pat it and fry it in oil with other seasonings, which is more fragrant.