Red oil chili

Secret recipe: 2 pounds of salad oil, 2 pounds of canola oil, 250 grams of erjing, 250 grams of millet peppercorns, 5 grams of star anise, 5 grams of cinnamon, 3 grams of cumin, 2 grams of allspice, cloves, 1 (the oil and chili pepper is 4:1 ratio).

Practice:

1. First, heat the bottom of the pot, put 100 grams of salad oil and 100 grams of canola oil, oil temperature 5 layers of heat, and then into the two thorns and millet peppercorns, stir fry slowly over a small fire, until stir frying aroma and dry.

2. Let the fried chili peppers cool down, and then grind them into chili noodles for use.

3. Grind the star anise, cinnamon, cloves, allspice, and cumin into powder as well, and add them to the bowl of chili noodles.

4. Mix the salad oil and canola oil and heat all until the oil is 6 layers hot, then stir the chili noodles while pouring the oil.

5. Finally stirred chili noodles, let cool, cover the pot and leave overnight can be used, super fragrant. The aroma is very strong and the spiciness is mellow.

Red Oil Chili

Making Tips:

1. It is recommended that you choose to use millet peppercorns and erjingzhi together, which will make the red oil smell fragrant and spicy to eat.

2. The made chili oil must be cooled and then cover the pot with a lid and leave it overnight to make the chili pepper's flavor stand out completely.

3. Chili oil is made according to the ratio I mentioned above, the aroma and spiciness is the best, and it does not smell bad at all.

4. You can learn from my mix and add your own spices that the locals love to eat, it's also very good.

5. Canola oil and salad oil are used together to combine the advantages of both oils, making the spicy oil fragrant and brightly colored!