Method 1
Condiments
500 grams of fresh chili, 20 grams of fresh chili, and 500 grams of rapeseed oil.
Manufacture
1. Remove the stems of the fresh peppers, skewer them with iron bolts, burn them on the charcoal fire until slightly wrinkled, take out the chili oil on the fire, take out the iron bolts, and put In a bowl, add the flowers and chilli and mash into a paste. 2. Heat the simmering pot, cook the rapeseed oil, and pour in the chili sauce.
Key
1. This is a folk method of making chili oil. It is widely used in the border areas of Chongqing and Guizhou. It is especially popular when eating new tofu.
2. Because fresh peppers have high water content, the oil temperature should be slightly higher.
3. This chili oil will have a different taste when eaten with soy sauce, MSG, green onions, and fish sauce. You can also add some crispy soybeans, bean sprouts, etc.
4. This kind of pepper is spicy and fragrant after frying, and has a long aftertaste.
5. Fresh chili peppers can also be minced into a paste using a meat grinder.
Method 2
Condiments
1500g chili pepper, 1kg green onion, 250g coriander root, 100g comfrey, 50g cinnamon, 40g star anise , 30 grams of grass fruit (crushed), 750 grams of ginger slices, 750 grams of garlic cloves (crushed), 1 kilogram of Dahongpao pepper, and 10 kilograms of vegetable oil.
1. Under production. Heat a pan, add vegetable oil, bring to a boil, add green onion roots, ginger slices, garlic cloves, cinnamon bark, star anise, grass fruit, comfrey, and coriander, stir well, and remove all residue.
2. Put the chili noodles into a stainless steel bucket and set aside.
3. Put the Dahongpao Sichuan peppercorns into the pot, add them to the dish and fry until fragrant and numb, take out the Sichuan peppercorns, pour the oil into the bucket containing the Sichuan peppercorn noodles, stir evenly, and let it sit overnight.
Key
1. When frying spices, boil the oil first, turn off the heat and then fry to prevent burns from oil splash.
2. When frying Dahongpao pepper, the oil temperature should not be too high. It's best to keep it on low heat for a while to bring out the numbing smell. When the temperature is high, it is easy to fry and the oil will be bitter.
3. When pouring oil into chili noodles, stir while pouring. After the oil is poured out, add a little water to stimulate it, so that the stimulated chili oil will have a better color and taste.
The simplest method for ordinary people
Put the chili powder in a container, wait for the oil to heat up, and pour it out directly without adding any seasoning.