Zanthoxylum oil does not need other spices and condiments, just a few slices of ginger. Zanthoxylum bungeanum oil is recommended, which is easy to taste. When making pepper oil, it should be noted that the seeds of pepper are easy to explode when fried, and the oil stars will splash out in the hot oil pan.

Characteristics of Zanthoxylum bungeanum oil: the oil juice is clear and fragrant. Scope of application: stir-fry cold dishes and hot dishes, such as "warm-mixed shredded tenderloin", "fried shredded potato", "hot tenderloin" and "spicy tofu".

Pick pepper:

First of all, the stronger the fragrance, the purer the better, and the fragrance of pepper is the first. Secondly, look, the bigger the oil sac on the pericarp of Zanthoxylum bungeanum, the better, the color is natural, and the best without mildew. The skin is flat and the oil sac is broken. The hemp flavor and fragrance have been released when the pepper oil is refined, so it is not suitable for purchase.

Pepper "underwear" is as white as possible, followed by light yellow and then light green. Those with spots and mildew are bad. Dyed peppers are poisonous peppers, so don't buy them. Long hemp flavor, no bitterness is the top grade pepper.