Chili oil is widely used in Sichuan cuisine, whether it is cold dishes such as garlic and white meat, mouthwatering chicken, snacks such as Dandan Noodles, fried hands with red oil, or even stir-fried dishes such as shredded sesame. As many people know, to evaluate whether a bowl of Dandan Noodles, a famous snack in Sichuan, is authentic or not, depends largely on whether the Chili oil is fragrant or not.
Materials:
0/00g of dried chili noodles/kloc-(preferably the thicker one), 0/0g of white sesame seeds/kloc-,400g of edible oil, and 3 aniseed.
Practice:
1, pour the pepper noodles and some white sesame seeds into a heat-resistant container, because the pepper noodles will boil when heated, so the container should be large enough.
2. Pour the right amount of oil into the pot, and put a few aniseed when the oil is cold.
3. When the oil burns to 90% heat (smoke), turn off the fire and remove the aniseed.
4. When the oil is slightly cool, pour it into the Chili noodles several times, stir well, and use it after cooling. The remaining red pepper can be used in bottles.