Chili oil, commonly known as red oil, is one of the indispensable condiments on the family table. But to make a bowl of red bright and spicy red oil, really have to master some skills. Appreciate the character of chili oil, mainly look at the color, aroma, spicy taste. These characteristics depend on the oil temperature to complete. High temperature produces fragrance and low temperature produces color.

Materials/Tools

Tree Pepper

(50g)

Red Pepper

(100g)

Peanut Oil

(500ml)

Pepper

(Moderate)

Peppercorn

(moderate)

Precooked Sesame Seeds

(moderate)

Frying Pan

Methods

Main and Side Ingredients:

Peanut oil, tree peppers, red chili peppers. Peppercorns

and cooked sesame seeds

Fill the jar of the cooker with tree peppers. Grind them with the cooker. Grinding is sufficient.

For a more refined red oil, grind two varieties, ground tree peppers and crushed tree peppers. Grind the ground tree peppers and ground red chilies.

Crush the peppers slightly with a rolling pin.

Put 500ml of peanut oil in a pot and boil it until it is more than 70% hot, that is, the oil surface is smooth and there is a light oil smoke floating up. You can turn off the heat.

Put the burnt oil into a clean bowl prepared in advance.

About 3 minutes or so, the oil temperature will drop to about 60% hot. Add the crushed peppercorns.

Add half of the crushed tree peppers. These two steps are to bring out the flavor, the numbing and spicy aroma.

After another 3 minutes or so, the oil temperature will drop below 50% heat, add the other half of the crushed tree peppers to bring out the spicy flavor.

Then add the sesame seeds, as they are cooked and will get mushy if the oil is too hot.

This time the oil temperature has been lower, put in the crushed red pepper, warm oil soak after the color will be red. Stir it well.

Allow to cool and bottle.