Traditional Pickled Pepper Oil Extraction Method Video

Douban oil is used to make all kinds of douban and home-cooked Sichuan cuisine.

Decocting method: put 1.5g rapeseed oil into a pot, heat to 50%, add 100g ginger slices into onion, fry with low fire, filter out onion and ginger, and pour in spices (20g star anise, 20g Amomum tsaoko, 20g kaempferia, 3g clove and fragrant leaves 10g) and tobacco leaves.

Pickled pepper oil

Pickled pepper oil is used to make all kinds of pickled pepper dishes.

Decocting method: add 1.5g rapeseed oil into the pot, heat to 50%, add 100g onion and ginger slices, fry with low fire, filter out onion and ginger, pour in 500g chopped pickled pepper, simmer until the oil turns red, and filter to get oil.

Roasted pepper oil

Pepper oil is used to make pepper-flavored dishes.

Boiling method: Wash 500 grams of fresh peppers with two gold bars, put them in a hot dry pot, stir-fry them with low fire until the skins are burnt, and take them out and chop them up. Put 1500g salad into a pot, heat it to 50%, add 100g onion ginger slices, fry them with low fire, filter out the onion ginger slices, pour in chopped peppers, simmer them with low fire until they are dry, and filter to get oil.