Before we make the chili peppers, we can prepare two kinds of chili peppers, one very spicy and one not so spicy, and beat them into suitable chili noodles, or you can buy them ready-made. If you buy whole chili peppers, friends should be careful to choose dried chili peppers that are bright in color, not too dusty on the surface, and have a pungent smell. The purpose of choosing two kinds of chili noodles is to make the spiciness less spicy. That is, after the spicy pepper is eaten in the mouth, it has enough spiciness but is not particularly exciting. The meaning of our dialect is Baduo spicy, which means that the spicy taste is so spicy that it sticks in the mouth and stomach and cannot be washed away by drinking water.

Before making the spicy noodles, we need to crisp up some peanuts and beat them directly into noodles, mix them with chili peppers, or use fried soybean noodles. Adding crispy peanut noodles or fried soybean noodles is also to temper the spiciness of the chili and increase the aroma. This is added according to personal taste. If you like spicy food, you can add less or not. If you don't like spicy food, you can add more.

To make spicy oil, we need to choose vegetable oil, such as rapeseed oil, sesame oil, etc. Do not choose animal oil or oil that will solidify. If the two oils are mixed together, as long as there is oil that will solidify, we should not use it. Otherwise, after the oil cools down, it will firstly not look good, and secondly, it will be troublesome to heat it up when eating.

The best ratio of oil to chili noodles is 3-10, that is, if there is one or two chili noodles, we can use three taels to one pound of oil. This depends on personal preference. I like more red oil. Just put more oil. If you like less oil, put less oil, but not too little or too much. Too little, and the flavor of the chili pepper cannot be brought out; too much, and the flavor of the chili pepper will not be strong.

Put oil in the pot. When the oil is 50% hot, add the prepared spices, 2 tsp of pepper, 1 star anise, 1 tsp of cumin, 1 cinnamon, and 1 grass fruit. pellets, 3 fragrant leaves. After adding the spices, pay attention to the color change of the spices. When the fragrance comes out and the spices turn yellow, you can turn off the heat. Friends who like the aroma of garlic can also add some minced garlic and ginger to adjust the aroma. In the pot, after the oil smells fragrant, drain out the excess spices.

We will combine the chili noodles, add an appropriate amount of salt and sesame seeds, and a small spoonful of white vinegar, and stir evenly. When the oil temperature has cooled to 70% to 80% hot, put the oil into the bowl of chili peppers in three batches and stir while putting it. The hot oil will boil when you put it into the chili peppers. Be careful not to get burned. You can also use a small spoon. Ladle and stir.

Here I will share with you a method on how to identify how hot the oil is. You can dip some cooked chili noodles into the oil pan. If the chili noodles spread out and turn black quickly at this time, the oil temperature must be above 80%. The 70% hot oil will make the chili noodles spread quickly without turning black, making them look bright red. The commonly used 50% heat is very close to the 70% heat, but the chili powder spreads slower. If the oil is less than 50% hot, the chili noodles will not spread. You can also tell by the smoke coming out of the oil pan. The first time you pour in hot oil, the spicy flavor of the chili noodles will be stimulated. The second time, the color of the chili noodles will be bright red, and the aroma will be further stimulated. The last time, the aroma of the chili noodles will be perfectly stimulated.

Have you guys learned how to make spicy oily spicy food that is fragrant, spicy and not burnt? Don’t be afraid if you haven’t learned it yet. Just remember a few aspects. First, you must adjust the spiciness of the chili according to your own taste. You can use different types of chili, or add some fried soybean noodles or Peanut noodles; second, add an appropriate amount of salt and a little vinegar to the chili noodles; third, use vegetable oil, not animal oil that will solidify; fourth, stir-fry the oil with spices, and separate the heated oil. Add the chili noodles three or more times to bring out the aroma of the chili noodles again and again.

And the most important point is that when doing sowing, especially when heating oil, you must pay attention to safety and don't get burned by the boiling oil