Dried pepper, vegetable oil, sesame, ginger, scallion, onion, star anise, pepper, cinnamon, tsaoko, Lithospermum. Let's explain here that dried peppers are selected according to how spicy you can eat. Rapeseed oil, white sesame seeds and perilla grass are the best vegetable oils if possible. This spice is mainly used to enhance the color of Chili oil. It can be used in restaurants, but it doesn't matter whether it is used at home or not.

Specific practices:

1, processing dried chili: Cut the dried chili into sections with scissors, take out the seeds inside, and then fry the seeds in a clean pot, without oil, just dry fry until golden brown. Then put the pepper segments in the pot and fry them, adding a little oil when frying. Cool the copied seeds and pepper segments in the air, then mash them and mash them into sheets or powders.

2, oil in the pot: pour rapeseed oil into the pot, the amount of oil can be adjusted, about five to ten times that of mashed Chili powder. For example, if there is one or two pounds of mashed Chili powder, you should put half a catty to a catty of oil and adjust it yourself. The temperature of oil is heated to 240, that is, 80% heat. Xiaobian here, by the way, gives you a general introduction to the knowledge of oil temperature, that is, the problem of "how hot it is". Generally, the oil temperature is divided according to the parameter of 300, where 10% heat is 30 and 20% heat is 60, that is to say, for every 10% heat increase, the temperature will increase by 30, and the 80% heat here is 240.

3. Frying sesame seeds: Turn off the fire when the oil temperature is 80% hot, and let it dry for a while. When the oil temperature drops to180, that is, 60% hot, quickly sprinkle sesame seeds, and control the time within 20 seconds, and the sesame seeds will float up. Then take out the sesame seeds and let them cool.

4, put spices: re-fire, put the prepared spices star anise, pepper, cinnamon, tsaoko, ginger, green onion and onion into the pot, fry with low fire and turn brown. To explain, it is best to soak these spices in hot water before frying. First, remove the excessive smell in the spices, and it is not easy to get paste when frying. When these things are fried, take them out and throw them away.

5. Final molding: When the oil in the pot is cooled to180, that is, 60% heat, slowly pour the oil into the mashed Chili powder, stirring while pouring, and finally put the dried sesame seeds in. If you want to add color to Chili oil, put perilla grass in when the oil temperature is 40% hot, and then take it out and throw it away when the oil temperature drops to normal temperature.