1. Pour boiling water into Zanthoxylum bungeanum, and the ratio of water to Zanthoxylum bungeanum is 1: 1. Just soak Zanthoxylum bungeanum with water for about 1 min. Can be soaked in boiling water, can give full play to the hemp taste in pepper.
2. Filter the water soaked in pepper and leave pepper for later use.
3. Cut the shallot, slice the ginger and cut the garlic, which is convenient for frying and taking out.
4. Heat the pot, add vegetable oil, and the ratio of vegetable oil to pepper is 3: 1. The seasoning juice made by this ratio is fragrant and hemp, which is most suitable for cold salad.
5. Add minced onion and ginger and fry slowly on low heat.
6. In the frying process, turn it slightly to make the aroma of onion, ginger and garlic more fully integrated into the oil, which can make the seasoning juice taste hemp and fragrant.
7. fry until the onion, ginger and garlic are slightly yellow.
8. Pour in the soaked pepper.
9. Fry in oil for 5 seconds.
10. Turn off the fire, and use the residual temperature of the oil to stew out the hemp smell in the pepper, so that the pepper will not be burnt, and it is full of hemp smell.
1 1. Simmer until the oil cools, and filter out the sesame oil. The filtered sesame oil can be eaten in a dry and sealed bottle and put in the refrigerator for a summer.
12. After filtering sesame oil, don't throw away the remaining pepper, crush it to make pepper noodles or put a few pieces when cooking stew, which is as delicious as it is.