Sheep oil pepper is a favorite seasoning of northerners. Putting some mutton pepper in mutton soup and mutton noodles can add color and flavor and increase appetite.
Today, I would like to share with you the practice of mutton and pepper. Interested friends may wish to give it a try.
1, sheep oil about 400g, washed with warm water and cut into small pieces;
2, dried red pepper noodles 150 grams, put in a large bowl of high temperature resistance;
3. Put the cut mutton directly into the wok for heating, and turn it frequently with a shovel;
4. When the water in the sheep oil evaporates, the sheep oil begins to produce oil. Turn off the small fire and slowly press the sheep oil block with a shovel;
5. When the oil residue becomes brown and floats on the oil surface, the oil will be cooked. Turn off the fire and remove the oil residue with a colander (remember: the colander should be dry without moisture);
6. Slowly pour the boiled sheep oil on the Chili noodles, pour it in several times, and slowly stir it to prevent the sheep oil from overflowing;
7. In the process of cooling the Chili oil, stir it frequently with chopsticks so that the Chili noodles can be evenly distributed in the sheep oil;
8. When the goat oil pepper is completely cooled, put the big bowl upside down on the case. The goat oil pepper comes out of the bowl, cut it into small pieces with a knife, put it in a closed container or in a fresh-keeping bag, and refrigerate it in the refrigerator. It can be eaten all year round.