How to make oil pepper?

48 grams (5 tablespoons) of coarse Chili noodles.

20g (2 tablespoons) cooked sesame seeds.

45 grams (4 tablespoons) of cooked peanuts.

200g edible oil (preferably odorless corn oil) (about 1 rice bowl).

2 tablespoons pepper

Octagonal 1

Fennel 1 spoon

Cinnamon bark 1 rootlet

Amomum tsaoko 1

Perfume 3 tablets

Salt 1 g

White vinegar 1 tablespoon

The spicy way?

This kind of thick Chili noodles, this kind of 1 spoon, about 5 tablespoons is about 45 grams, and I dug too much, which is 48 grams.

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200 grams of cooking oil is about 1 rice bowl.

It is best to use odorless salad oil (corn oil) as oil, so that the aroma of spicy oil seeds can be emitted without shelter.

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Stir-fried spices: 2 tsps of pepper, star anise 1, fennel 1 tsp, cinnamon 1, tsaoko 1, and 3 slices of fragrant leaves.

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Chili noodles are placed in the middle of the pot with cooked sesame seeds and peanuts on the side. Pour in hot oil later, focusing on Chili noodles.

It's best to put these materials in a covered basin, because after we spill the oil, we have to cover them so that all the materials can fully absorb all kinds of fragrance. If there is a cover, the fragrance will not leak out, otherwise it can be wrapped in plastic wrap. It will be bottled and kept in the back.

Prepare about 1 g salt and a tablespoon of white vinegar.

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Pour the oil into the pot and heat it over medium heat.

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When the oil starts to get hot, add all the spices. Pepper is easy to fry. After adding spices, carefully observe the color change of spices and smell the fragrance.

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When you start to smell the fragrance, you should carefully observe the color change of the spice. When the color starts to get darker, you should start fishing for spices with a colander.

Remove the seasoning and turn off the heat, and the oil will be sprinkled on the Chili noodles.

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Pour half the oil on the Chili noodles and the Chili noodles will boil.

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Quickly pour in 1 tbsp white vinegar, and stir all the materials with chopsticks while pouring.

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Add about 1g salt and stir at will. It's time to pour in all the oil.

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Pour in all the oil for the second time. It is also boiling.

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Stir all the materials quickly with chopsticks, and stir them evenly, so that all the materials can fully absorb the fat of the fried seasoning.

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This oily one is really nice. I can't help tasting a chopstick.

Although the oil just made in chili pepper is fragrant, it doesn't taste as rich as the oil in chili pepper overnight.

After 7 days, chili pepper Oil was completely saturated, the best to eat, moderately spicy and fragrant. It kills all kinds of Chili sauce, and the most important thing is that there is no stabilizer.

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Cover the uncovered soup basin with plastic wrap and put it in the refrigerator for one night. The next day, you can mix noodles and cook yuba, fungus and pig ears.

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The next day, open the plastic wrap and scoop up 1 tablespoon of oil pepper. It smells good!

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