Secondly, pay attention to the matching of chili pepper varieties, Guizhou's Chaotian pepper, the specialties of the western Sichuan dam of two gold bars, the Yuqian area of millet pepper, three kinds of chili peppers in accordance with the ratio of 4:4:2 with the drying of the fire, pounded chili pepper face, so that chili pepper surface, the Chaotian pepper's red, the two gold bars, fragrant, millet pepper strong strength, into the eyes bright, into the nose, the spicy flavor will be layered after the entrance. The redness of the morning glory, the mellow flavor of the gold bars, and the strong strength of the millet pepper, bright in the eyes and fragrant in the nose, and the spicy flavor will only cascade after the entrance.
As for the final refining, it is necessary to have a delicate and ingenious, the general method is: according to the vegetable oil into fifty percent, chili noodles into the portion of the ingredients, vegetable oil into the pot refining, into the onion, ginger, peppercorns, fried to charred, fished out of use, wait until the oil temperature drops to fifty percent hot, and then poured into the three kinds of chili pepper pounded fine noodles,
Additionally, it is necessary to put a little bit of comfrey and grasshoppers into the pot refining, during which time to use a spatula to keep on refining, and to use a spatula, and to use a spatula to keep on refining, and to use a spatula to refining.
In addition, you also need to put a little bit of comfrey and grasshopper into the pot to refine, during which time you need to use a spatula to keep stirring, in order to let the warm oil slowly soak out the chili pepper and spices inside the flavor and color.
When the color is red and the aroma of pepper is overwhelming, move the pot of red oil to one side and let it cool slowly. If you think the flavor of the oil is not strong enough, you can also add star anise, cardamom and so on in the refining process according to the need.