Ingredients: 300g of fresh green pepper, 2 kg of peanut oil.

Ingredients: onion 1 segment, 4 slices of ginger and 5 cloves of garlic.

Practice:

1. Wash the fresh green pepper, put it in a leaky basin and dry it thoroughly.

2. The color of dried pepper is slightly dark, but it will return to green after soaking in oil. If it can be picked, it is best to soak it directly without washing.

3. After the oil in the pot is hot, add onion, ginger and garlic, and simmer until the color is slightly yellow.

4. Then naturally cool down to the hand temperature, touch the outside of the pot, sieve the oil into a large bowl filled with green pepper, and filter off the onion, ginger and garlic.

5. In this way, the pepper floats on the oil at first, and after 24 hours, it drinks enough oil and sinks to the bottom. After 2 days, the color has returned to green, and the hemp flavor has been released into the oil, so it can be used, but it will be more intense after 5 days of soaking.

Tips:

I soaked it in peanut oil. Some people say it tastes better with rapeseed oil. Pepper with green pepper, rattan pepper and red pepper will do, but green pepper tastes better. Flowers and peppers are more fragrant but not hemp than dried peppers. If you can't bear to throw away the pepper soaked in oil, you can also dry it and grind it into pepper powder.

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2. Koushui Chicken

With pepper oil, it's easy to cook saliva chicken at home, steamed, and served with unique pepper hot oil juice, saliva,,,

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Braised chicken with saliva and hands

Ingredients: 4 chicken legs

Ingredients; 4 tablespoons of pepper oil, 4 tablespoons of Chili powder, onion 1 small piece, 3 slices of ginger, 3 tablespoons of cooking wine, 4 tablespoons of salt, rice vinegar 1 spoon, 3 tablespoons of white sugar and steamed fish and soy sauce.

Practice:

1. Wash the chicken legs, marinate them with cooking wine for 10 minutes, then put a layer of salt on each chicken leg, put it in a plate and sprinkle with shredded onion and ginger.

2. Put the plate into the steamer and steam it on high fire for 15 minutes, and then turn off the fire until the chicken can be penetrated with chopsticks and there is no blood oozing out.

3. Take out the drumsticks and immediately put them in cold water with ice cubes, which will make the chicken firmer.

4. Dry the chicken soup on the plate until it is not hot, then sieve it into a small bowl, then add rice vinegar, sugar and steamed fish and soy sauce and mix well for juice.

5. When the chicken leg is completely cold, remove the bones and tear the meat into strips.

6. Add pepper oil to the pot, simmer until the pot is hot, turn off the fire, add Chili powder and mix well until red oil appears.

7. Pour in the seasoning juice and mix well. Bring to a boil with fire. Finally, pour it on the torn chicken.

Tips:

1. Don't throw the soup of steamed chicken legs. It's delicious when used as a sauce.

2. Don't burn the Chili oil, because the Chili powder is too easy to burn. If the temperature is not enough and you can't see the red oil, you can turn on a small fire for a little while.

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3. Peppered prawns

Let the fresh shrimp dry in the pepper oil until it is cooked, and the taste will be absorbed to the foot, even if it is eaten in the shell, which is an excellent delicious food for a county magistrate.

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Pepper shrimp

Ingredients: 500g prawn.

Ingredients: 4 tablespoons of pepper oil and 4 tablespoons of Chili powder; 2 tablespoons of cooking wine, liquor 1 spoon, salt 1 spoon, 2 tablespoons of light soy sauce, sugar 1 spoon, and rice vinegar 1 teaspoon.

Practice: Wash the shrimp, cut off the shrimp gun, remove the shrimp line, and put a toothpick on the shrimp back.