Ingredients: dried red pepper, pepper, ginger, star anise, cinnamon and white sesame (cooked)
Exercise:
1, pour dried red pepper and Zanthoxylum bungeanum into an oil-free cold pot, stir-fry for about 1 min, and then turn off the heat.
2. After cooling, take 1/3 and grind it into pepper with a pulverizer.
3. The other 2/3 is ground into Chili noodles.
4. Mix Chili powder and Chili noodles, add a teaspoon of salt and sugar and mix well, then sprinkle with a layer of white sesame seeds.
5, cold pot cold oil, add ginger, star anise, cinnamon, boil oil on medium heat.
6. When the ginger slices are fried until dry and brown, take out all spices, continue to heat the oil until white smoke rises, and turn off the fire.
7. After the hot oil cools 10 second, slowly pour in the Chili noodles.
8, if you don't want slag, just red oil, then cool and filter with a colander. Remember to seal it.
Save.
Tips:
1, the quality of dried red pepper determines the quality of Chili oil, so pay attention to selection when buying.
2, when the pepper is fried, it must be the smallest fire, don't fry. (This step is mainly to remove water, because the chili oil made from dried chili peppers is more fragrant. )
3, you can also buy ready-made Chili noodles directly, but grinding them yourself is more fragrant.
4. Adding spices when hot oil makes the oil more fragrant, which is more delicious than simply pouring hot oil on Chili noodles.
5, if there is no white sesame, you can not put it, but it will taste better.
6. Remember to cool the oil for ten seconds when it is hot, because the oil is too hot when the fire is just turned off, which will scorch the Chili noodles and make them not delicious.