A complete book on the method of frying Chili oil for three times

Clean dried chili, air dry naturally, pulverize with a cooking machine, put peanut oil into a pot, add Tsaoko, cinnamon, star anise, fragrant leaves, pepper and ginger slices, and fry at low oil temperature for fragrance.

Second step

Illustration of the method of frying Chili oil for three times

After the leaves and ginger change color, remove the spices and continue heating until the oil starts to smoke slightly. At this time, the oil temperature is about 80% to 90% hot, so turn off the fire.

Third step

Fried Chili oil three times as usual.

Take a heat-resistant container, add white sesame seeds and one third of pepper powder, stir well, and pour one third of hot oil on pepper noodles. Pepper powder and white sesame seeds will roll and bubble because of the pouring of hot oil, and they can also smell the fragrant pepper flavor, which is a kind of fried incense.

Fourth step

Wait for half a minute, then put one-third of the pepper powder into a heat-resistant container and pour hot oil again. At this time, the oil temperature has dropped to 50% to 60%, and the pepper oil will bubble a little, but it will not roll and be fried black like the first time. This is the second time to stir-fry spicy food.

Step five

Put the last third of the pepper powder into a heat-resistant container and pour in hot oil. At this time, the oil temperature has basically dropped to 20% to 30%, and the pepper oil will not roll and bubble, that is, three fried red. Chilled Chili oil can be bottled and will taste better if stored for a week.

Three fried Chili oil finished product map

Cooking tips

The dried Chili I used was not too spicy. If you like spicy food, you can choose mala Tang, or put more Chili powder in the process of frying spicy food.

If there is garlic, pat it and fry it in oil with other seasonings, which is more fragrant. My family just ran out of garlic, so I didn't put it there.