materials?

five catties of sheep oil (sheep plate oil, sheep waist oil)

two catties of Chili sauce

an appropriate amount of cooking oil

one onion

two fingers of ginger

five octagonal peppers

about twenty tablets of fragrant leaves

two spoonfuls of chicken essence

sheep oil?

cut all the bought sheep oil into small pieces (if the bought sheep oil is not too clean, it is better to clean it after cutting) to boil the oil.

Put the sheep oil in the pot over medium heat, and slowly clear oil will overflow at the bottom of the pot, which is the animal oil forced out of the oil, and boil it until all the sheep oil pieces are drained.

Remove the sheep oil immediately after it is drained, so as to avoid the scorched smell from affecting the clear oil taste for a long time. (The drained sheep oil can be drained in other containers, chopped and put into the finished product, and can also be used as an additive for pet food.)

After all the oil residues are removed, turn on a small fire to lower the oil temperature, and then put the onion and ginger spices into the oil and fry them on a small fire when the oil temperature drops (in order to increase the compound flavor, it is also for the sake of adding a small fire.

Next, put the Chili sauce into the oil, turn on medium heat to raise the oil temperature. During this period, pay attention to stirring the bottom of the pot to avoid paste. When the oil boils and turns to low heat, continue to cook for 2 minutes. During this period, stir the bottom frequently. When the Chili sauce turns from bright red to dark red and you can smell the mellow smell of sheep oil, you can add some cooking oil and two spoonfuls of chicken essence (cooking oil is inconvenient to take in order to avoid sheep oil from freezing in winter, and chicken essence is fresh.) And cook for another five minutes.

after boiling, the oil is very bright and fragrant.

Please click on the input picture to describe

Tips

1. At last, when you put it into Chili sauce for boiling, you can smell the smell of sheep oil mixed with the raw flavor of Chili sauce and pepper for the first ten minutes, which is slightly sour with fermentation. When the Chili sauce is completely fried in the later stage, it will blend with goat clear oil to give off a very soft and strong fragrance.

2. Sheep oil residue can be chopped and finally mixed, and it can be increased every time you eat noodles. Don't put it if you mind.

3. As a northerner, it is natural to eat the next bowl of clear soup noodles with salt, or tomato and egg noodles, and then dig in a lot of sheep oil and mix well. Other noodles can also be put with some Ti Xiang.

4. If you cook less, you can start cooking with two kilograms of lamb loin oil and one kilogram of Chili sauce, and you can make a box of 2cmx1cmx7cm fresh-keeping boxes, which is convenient for storage.

5. The Chili sauce sold in the general market is salty, so it is not necessary to put salt. When eating noodles, you should put more or less according to your personal situation. This salt does not affect the amount of salt you put below.