How to make spicy cold vegetable oil (secret red oil)

1

First, cut the scallions vertically (this will make it easier to absorb the flavor when frying) ), cut the garlic cloves with a knife, and slice the ginger. (I forgot to take pictures when I had water on my hands when cutting)

2

Put the star anise, cinnamon, white cardamom, cloves, galangal, cumin, comfrey, and comfrey into a bowl and add water. Wash it. Don’t wash it for too long. It won’t be good if it gets soaked for too long. This step is mainly to remove the sediment on the surface of the spices you just bought.

3

Washing the wok Heat over a clean bottom fire, add the spices you just washed and bake over low heat (do not add oil). Note that the fire must be low. The main purpose of this step is to remove the water on the surface of the spices

4

Then wash the pot, add 1000 ml of rapeseed oil, and heat the oil over medium heat until it smokes slightly. (180 ℃), then turn off the heat and wait for 3 minutes, then turn on a low heat, put the garlic cloves, ginger slices, green onion segments, and onion cubes into the oil and fry. Note that the fire must be low. If any seasonings are found to be scorched during the frying process, Take it out immediately to avoid a paste smell in the oil. After the seasoning is fried, take out the remaining residue and turn off the heat.

5

While waiting for the oil to cool, put the smaller ones of the washed spices above into a colander, then turn on the fire and put the colander into the oil, here Remember that the oil must be controlled reasonably, even if it does not matter, just slowly adjust the oil temperature to the right level. Be sure not to let the oil temperature be too high to burn the spices. The time here will be longer, mainly to squeeze out the flavor of the spices. The grass fruits must be crushed here. . (Don’t forget to add Dahongpao pepper during the frying process)

6

Put the hot peppers, Chaotian peppers, and Erjingtiao peppers that you dried yourself into a container and mash them by hand (hand-pounded The purpose of crushing is to only mash the chili peppers without destroying the shape of the chili seeds, so that the chili peppers will not be too spicy and cover up the flavor), and then add the pounded chili powder. Add a spoonful of salt, a spoonful of five-spice powder, a spoonful of white pepper, a spoonful of MSG and white sesame seeds. (There must be no water in the container during this process, in order to ensure long-term storage), then heat the burned rapeseed oil to 170°C, and pour in the chili powder by the spoonful. After pouring each spoonful, use a chopstick to stir quickly so that the chili doesn't burn, then slowly add all the rapeseed oil.

7

After adding all the oil, stir slowly for a while to allow the heat to be evenly distributed in the container. , then let it sit overnight. It can then be stored in a clean, water-free glass bottle. Can be stored for a longer period of time.