Pepper oil is a must in my small kitchen. Can be used to mix cold dishes, can also be used to mix noodles, can enhance the flavor, refreshing. My pepper oil has always been made by myself. There is a pepper in the yard of my hometown. Every year when the pepper is ripe, I will go home to pick some pepper granules and simply fry them in the pot to make pepper oil, which is much more fragrant than what I bought outside. When frying pepper oil, many people will put it down directly. Mastered the methods and skills, fried pepper oil is not only delicious, but also particularly hemp. Below, I will share with you the method of frying pepper oil in detail, instead of always going to the supermarket to buy it after learning.

Spare ingredients: fresh pepper 1 kg, 2 kg of cooking oil;

Production process: step one, prepare a proper amount of fresh pepper, cut off its branches and leaves, rinse the pepper particles with clear water, and then put them in a ventilated place to control the water content;

Step 2, add cooking oil to the pot, first heat 2 tablespoons of oil, pour it on the treated pepper to stimulate the fragrance, and put the treated pepper particles into the remaining oil;

Step 3, slowly stir-fry the cold oil with a small fire, turning it with a spoon from time to time during the process, and stir-fry for a while until the pepper particles turn yellow;

The fourth step, that is to say, stir-fry the pepper, turn off the fire, pour the pepper particles and oil into a clean container, add a lid to start soaking for about 1 day, and filter out the pepper particles with a colander;

Step 5, prepare a water-free and oil-free container, disinfect it in advance to ensure that it is water-free and oil-free, put the fried pepper oil into the bottle, and seal it for preservation.

Let me sum up: Zanthoxylum bungeanum oil has a wide range of uses. It can improve the overall taste when used for cooking, so my family likes it very much. Every dish mixed with pepper oil will make the family taste delicious. Of course, frying pepper oil is not direct frying. Only by mastering the methods and tricks can the fried pepper oil taste more fragrant, and adding some points to the cold dishes can make the taste more layered. I never buy pepper oil in the supermarket, so I feel more at ease when I make it myself. And it is not difficult to make pepper oil. Mastering the methods and skills can be easily done. If you want to eat later, you don't have to go to the supermarket to buy it. Zanthoxylum bungeanum is rich, hemp and fragrant, but it is more fragrant with or without it.

1, the pepper fried directly in the pot is a layman, so add 1 more, pour hot oil on the pepper to stimulate its fragrance, so that the pepper fried in the pot will taste better, fragrant and hemp;

2. Wash the pepper granules in advance, and then control the moisture inside, otherwise it will easily leak oil when frying in the pot. Pepper granules must be fried in cold, and the whole process should be fried slowly with low fire to avoid frying, otherwise it will waste good ingredients and the frying time will not be too long. When you see yellow pepper particles, you can go out of the pot.

3. Remember to soak 1 day after the pepper is fried. This pepper oil will taste better. Remember to cover it when soaking to prevent the spread of sesame and store it in a clean, water-free and oil-free container. This pepper oil can be stored for a longer time.

Master the methods and skills of frying pepper oil, which is fragrant and hemp. If you think this method is not bad, welcome to collect and learn, or share it with more people in need!