2, grass nuts and nuts with a knife to crack, easy to release the flavor; dried chili pepper to handle, cut into segments.
3, fried chili: frying pan is hot, pour a little cooking oil to wet the pan, and then pour out, leaving the so-called "steak pot oil", into the dry chili pepper segment, stir-fry over low heat until crisp and slightly burnt sheng out and let cool.
4, pounded chili noodles: cooled fried chili with garlic mortar pounded into chili noodles, do not pound too fine, otherwise it is easy to paste.
5, oil refining: 700g of vegetable oil into the pot, high heat until 80% hot, about 180 ℃, and then turn off the fire.
6, fried spices: wait for the oil in the pot to cool slightly, under the onion, ginger, fried until browned and fish out.
7, continue to add cinnamon, star anise, allspice, grass berries, sand nuts dip fried for 10 ~ 15 minutes, so that the flavor of the spices seeped into the oil, fish out the spices.
8, fried pepper oil: pour the oil into a stainless steel container, cooled to 50% hot, about 130 ° C, pour 1 / 3 of the chili noodles; oil temperature down to 40% hot, about 110 ° C, and then under the 1 / 3 of the chili noodles and white sesame seeds; when the oil temperature drops to 30% hot, about 90 ° C, under the last 1 / 3 of the chili pepper, stirring well, so that the oil and chili pepper fully integrated.
9, let cool overnight: when the oil is almost cool, put a lid on the container and leave it overnight.
10, bottling and sealing preservation: put the overnight sesame oil into an airtight container into the refrigerator to save. Be sure to seal, or the aroma will run out, and the odor of the refrigerator will also affect the flavor of the sesame oil.