How to make Sichuan Chili oil, how to make Sichuan Chili oil, how to do it, how to do it.

Pepper material: 250g dried pepper, 0/0g pepper/kloc-,80g cooked sesame.

Cooking materials: rapeseed oil 1000g (the following options are: 2 pieces of star anise, cinnamon 1 piece, tsaoko 1 piece, pepper and onion ginger).

1. Wash and dry dried peppers. If you don't like washing, you can use kitchen paper to clean the floating dust on the surface of pepper.

2. Don't put oil in the dry pot, then stir-fry the pepper on low heat.

3. Take the dried peppers out of the slices. Sichuan cuisine practice daquan

4. Put a little oil in the wok, stir-fry the dried pepper segments with low fire until they are slightly crisp, and then break the pepper segments with a cooking machine (this step is better).

5. Put chopped Chinese prickly ash, cooked sesame seeds and fried Chinese prickly ash into a heat-resistant basin and mix well.

6. Add oil, spices and onion and ginger to the wok to make a fragrance.

7. Don't fish out onions and ginger. Spices can be fished out and put into the pepper pot.

8. Turn off the fire when the oil smokes, leave it for a while, and slowly pour half of the oil into the pepper with a tablespoon, stirring while pouring.

9. After two minutes, when you feel that the remaining oil is not so sloppy, pour the other half of the oil.

10, stir evenly and let stand overnight.