Ingredients details

Main ingredients

100 grams of dried chili

20 grams of Sichuan pepper auxiliary ingredients

4 slices of ginger

2 star anise

A small section of cinnamon bark

A few white sesame seeds

Spicy flavor

Seasoning technology

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Take half an hour

Easy difficulty

Steps of making chili oil

1

Preparation materials: dry red Chili pepper, Sichuan peppercorns, ginger slices, star anise, cinnamon, white sesame seeds (cooked).

2

Pour dry red chili pepper and Sichuan peppercorns into an oil-free cold pan, stir-fry slowly over low heat for about 1 minute and turn off the heat.

3

After cooling, take 1/3 and grind it into chili powder with a grinder.

4

Grind the other 2/3 into chili powder.

5

Mix the chili powder and chili noodles, add a teaspoon of salt and sugar, stir evenly, and then sprinkle with a layer of white sesame seeds (fried).

6

Cold oil in a cold pan, add ginger slices, star anise and cinnamon, and boil the oil over medium heat.

7

When the ginger slices are fried until they are dry and brown, take out all the spices, continue to heat the oil until white smoke rises, and turn off the heat.

8

After the hot oil cools down for about 10 seconds, slowly pour it into the chili noodles. (The chili oil is ready at this time and can be used as seasoning)

9

If you don’t want the dregs, but just the red oil, then after cooling, use a colander to filter it. Remember to keep it sealed.

Tips

Poetic phrases:

1: The quality of dried red pepper determines the quality of chili oil, so pay attention to the selection when buying.

2: When frying the peppers, be sure to use the lowest heat to avoid burning them. (This step is mainly to remove moisture, because the chili oil made from dried chilies is more fragrant)

3: You can also buy ready-made chili noodles directly, but I think it is more fragrant to grind the dried chilies yourself after frying them. . (Because some of the purchased chili noodles are relatively heavy in water, they are not very fragrant when poured with hot oil)

4: Adding spices when hot oil is to make the oil more fragrant, which is better than simply pouring hot oil on it. On the chili noodles, it has more flavor.

5: If you don’t have white sesame seeds, you can leave them out. The taste will be better if you add them.

6: After the oil is hot, remember to cool it down for about ten seconds, because the oil is too hot when you first turn off the heat and will burn the chili noodles, which is not good.