25 grams of dried Chili peppers

seasoning

Peanut oil 250g

Ginger 2 tablets

Star anise 1 piece

5 grams of pepper

5 grams of cinnamon

White sesame10g

Amomum tsaoko 1 piece

2 pieces of fragrant leaves

The method of frying Chili oil

1. Clean dried chilies, dry them naturally, beat them into minced chilies with a cooking machine, put peanut oil into a pot, add Amomum tsaoko, cinnamon, star anise, fragrant leaves, pepper and ginger slices at low oil temperature, and fry them for fragrance.

2. After the leaves and ginger change color, remove the spices and continue to heat until the oil starts to smoke slightly. At this time, the oil temperature is about 80% hot, and turn off the fire.

3. Take a heat-resistant container, put white sesame seeds and one-third of pepper powder and mix them evenly, and pour one-third of hot oil on the pepper surface. The pepper powder and white sesame seeds will roll and bubble because of the pouring of hot oil, and they can smell the fragrant pepper, which is a fried incense.

4. Wait for half a minute, then put one third of the pepper powder into the heat-resistant container, and pour the hot oil again. At this time, the oil temperature has dropped to 50% to 60%, and the pepper oil will bubble a little, but it will not roll and be fried black like the first time. This is the second fried spicy.

5. Put the last third of the pepper powder into a heat-resistant container and pour in hot oil. At this time, the oil temperature has basically dropped to 20% to 30%, and the pepper oil will not roll and bubble, which is three fried red. Chilled chili oil can be bottled, and the taste will be better after being stored for one week.

knack for cooking

1, the dried pepper I use is not too spicy. If you like spicy, you can choose spicy pepper, or put more Chili powder in the process of frying spicy;

2. If there is garlic, pat the garlic and fry it in oil with other spices, which is more fragrant.