I think a delicious Bazin pepper should be not only fragrant, but also full of spicy taste, so when making it, two or more kinds of peppers should be mixed and mashed. I usually use three kinds of peppers: dried millet pepper, dried second wattle and dried devil pepper, which are both fragrant and spicy. Among them, millet pepper and devil pepper increase the spicy taste, while second wattle.
How can Bazin pepper be delicious? I want to share with you a traditional Bazin pepper from Zigong, Sichuan, without spices.
Ingredients; Fresh millet spicy, pepper oil, rapeseed oil, salt, ginger and garlic.
Food processing; Wash millet, pepper, ginger and garlic.
Practice; 1. Turn the pan to medium heat, stir-fry the cleaned millet spicy until there are small black spots on the surface, remove and let cool.
2. After the millet is hot and cool, mash it in a cave, then mash it with fresh pepper, ginger and garlic, and then mash it with proper amount of edible salt, and lift it up and down. When the peppers are cooked, dig them out with a spoon and put them in a pot.
3. Pour more rapeseed oil into the pot and burn it until it smokes and defoams for a while.
4. Add a proper amount of salt to the Bazin pepper pot and stir well again. The first time I heated the oil with a spoon, it was called boiling oil. It will splash when you add it. Stir while adding, and the oil will soak Bazin pepper. Too much hot oil will burn Bazin pepper and affect the taste. After 2 minutes, hot oil is added for the second time, which is called oil immersion. While adding it, stir the oil and soak the Bazin pepper about an inch high. More than half of the oil in the pot has been added. 15 minutes later, add the third oil, which is called mixed oil. Pour all the remaining oil in the pot into the basin and stir well to serve. Six days later, the oil of Ciba pepper has turned into red oil. Stir, the taste of Zanba pepper is red oil, spicy, spicy, ginger and garlic. Dig a spoonful into a bowl, add a little coriander and monosodium glutamate and mix well. It's also a real meal. You can also make dipping sauce. It is also a taste to bottle and store for half a year after cooling. Bashi!