Ingredients

Vegetable oil 300 ml

seasoning

Illicium verum 1 a, Zanthoxylum bungeanum 1 a, dried Chili 1 a, Amomum tsaoko 1 a, fennel seed 1 a, angelica dahurica, and fragrant leaves.

Practice of homemade cold seasoning oil

1. All spices: star anise 1 piece, pepper 1 small stick, dried pepper 1 large stick, tsaoko 1 piece, fennel 1 small stick, 2 or 3 pieces of angelica dahurica, and 2 pieces of fragrant leaves. Use cold water first.

2. Clean the pot and pour in a little more vegetable oil. When the oil is cold, control all the spices to dry, pour them into the pot and simmer slowly. When all the spices show that golden color, crisp texture and strong fragrance, turn off the fire and get out of the pot.

3. Don't rush out the seasoning, let it stand at room temperature, so that the flavor in the seasoning can be fully released into the oil, then grate out the seasoning, put it in a better sealed container (preferably a glass container), and keep it in cold storage?