The method to make Sichuan chili red oil

Sichuan style chili peppers The making of red oil is a dish that many people know how to do, and the taste varies with different methods,Cooking Network shares the Sichuan style chili pepper red oil recipe for everyone. It's simple, delicious, and perfect for serving. Following this method, you can make a Sichuan style chili pepper red oil that is sweet, fresh, spicy, and full of flavors; similar dishes can also be made using this method.

Sichuan style chili pepper red oil making Ingredients Introduction

Main ingredients:

chili peppers (250 grams) cooking oil (700 grams)star anise(one piece) cinnamon (3 grams) cardamom (3 grams) sand ginger (3 grams)fennel(1 gram)ginger (10 grams) scallions (10 grams) sesame seeds (20 grams) salt (10 grams) rock sugar (10 grams)Sichuan style chili pepper red oil making process: 1. Clean and slightly dry the dried

red chilies

and fry them in a small pot.2. Crush the cardamom and sand ginger, slice the ginger, and prepare other spices. 3. Fry until all water is gone.

4. Add spices and cook on low heat slowly.

5. Cook the ginger and scallions until dry, and the chilies until crisp.

Cook the chili to a slightly toasted state with spiced aroma; you can sprinkle some rice wine during cooking for moisture reduction.

6. Turn off the fire and let it cool naturally.7. Use scissors to cut into pieces.

8. Place in a bowl, chop to fingernail size.

9. Pour into a clay pot.

10. Add some rice wine to remove heat.

11. Add salt and

white sesame seeds, mix evenly until the paste is formed.

12. Add the moistened white sesame seeds, mix well to prevent dryness.

13. Heat up the oil in a pot.

The oil boils before I could take the photo,14. cool it down to 80% hot, then pour over, stir quickly to release heat

15. Cool the remaining half of the oil to about 50%, stir quickly again, be careful not to burn.

16. Add the rest of the oil and stir slowly.

You can add some rock sugar now.17. Stir until cooled; the red oil will seep out more as it sits longer, turning even redder over time.

18. This is after cooling for a few hours, it should be even more vibrant tomorrow.

Tip:

1No special techniques are needed; don't use too much spice or it may turn bitter.

The best effect comes from using third-grade rapeseed oil. Any other oil won't match its taste. No other oil tastes as good as it.