2, the two thorns dry chili and bullet dry chili pepper were cut into sections, and then into the pot and add a small amount of rapeseed oil fried to crisp, out of the pot to cool, and then hit the chili surface to be used. Another star anise, cinnamon, sesame leaves, Angelica dahurica and sand nuts into spice powder.
3, take a large stainless steel pot example into the chili noodles, add half of the spice powder, comfrey, celery, parsley, and garlic to mix well.
4, the canola oil into the pot refining, into the ginger, scallion section of the dry moisture will be fished out of the oil, until the oil temperature drops to 160 degrees, into the white sesame seeds fried incense will be fished out of the oil, and so on, until the oil temperature drops to 120 degrees, scooped out of the 500 grams of hot oil rinse chili pepper basin and mix well, then the remaining hot oil poured into the basin and under the other half of the spice powder and stir, and then add the sesame seeds fried and left for 24 hours. 24 hours, that is.
5, two thorns dry chili mainly play a role in spicy, bullet head dry chili play a role in flavor. Dry chili pepper should try to choose thick meat, because this dry chili pepper spiciness, flavor and color is better, refining out of the red oil is also more thick. The amount of spices should not be too much, to the extent that the red oil has a slight five-flavor flavor, and the purpose of powdering the spices is to produce a faster fragrance. The amount of comfrey should also be less, denying that the refined red oil is easy to blacken, and astringent, in the refining of red oil with ground celery, ground parsley and garlic rice is to increase the flavor, but with chili pepper flour kneaded well.
6, the purpose of using stainless steel basin when refining red oil is to facilitate the mixing and blanching when the heat is more uniform. Vegetable oil after refining must add some ginger and green onion to increase the aroma in addition to the different. Refining red oil must be divided into two finished or, the first time with a small amount of high-temperature oil to stimulate the aroma, the second pour into the remaining low-temperature oil to enhance the color. Now refined red oil can not be used immediately, must be placed until the chili pepper flavor, spicy, color and spice flavor fully dissolved into the oil can be used.