Bean oil, pickled pepper oil, and roasted pepper oil, three oils to boil

Bean oil

Bean oil makes a variety of bean dishes and home-style flavored Sichuan dishes.

Simmering method: 1.5 dry grams of rapeseed oil in a pot, burned to 50 percent of the heat, add 100 grams of each of the onion and ginger slices, small fire fried incense, filtered off the onion and ginger, poured into the spices (20 grams of star anise, grass berries, each of the Shannae, 3 grams of cloves, 10 grams of leaves), Pixian County old soybean flap 200 grams, Pixian County, 100 grams of red bean oil, simmered slowly over a small fire until the grease turned red, filtered the oil to get the oil. grease becomes red, filter the oil.

Pickle oil

Pickle oil to make a variety of pickled vegetables.

Simmering method: pot into the rapeseed oil 1.5 dry grams, burned to fifty percent heat, into the onion, ginger 100 grams, small fire fried incense, filtered off the onion, ginger, poured into the chopped pickled peppercorns 500 grams, small fire slowly simmering to the grease becomes red, filtered to take the oil.

Roasted Pepper Oil

Roasted Pepper Oil is used to make roasted pepper flavored dishes.

Simmering method: 500g of fresh Erjinjiao chili peppers are washed and put into a boiling hot dry pot, stir-fry over low heat until the skin is burnt and take out the chopped. Pan into the salad 1500 grams, burned to 50 percent hot, into the onion, ginger 100 grams, small fire fried incense, filtered off the onion, ginger, poured into the chili pepper crushed, small fire slowly simmer until the chili pepper dry, filtered to take the oil.