Fried Chili oil

Ingredients to be prepared for frying Chili oil: edible oil, coarse Chili noodles, fine Chili noodles, dried Chili, sesame, fragrant leaves, star anise, cinnamon, chives and coriander.

Specific practices:

Step 1: Take a stainless steel basin and pour in pepper noodles with equal thickness. It is wrong to put only one kind of Chili noodles in fried Chili oil, and it must be matched with the thickness, otherwise the Chili oil will not be thick and bright. Then pour in the right amount of white sesame seeds and dried red peppers. The aroma of Chili oil is mainly sesame besides the aroma of Chili. These four ingredients are essential.

Step 2: Cut shallots and coriander into sections, and put more. Take 3 fragrant leaves, 3 star anise and 4 cinnamon for later use. It will be easier to make Chili oil when the ingredients are ready.

Step 3: This is the key point to talk about today. The extra step is this step. First, pour a small amount of cold oil into the Chili powder in the basin and stir it evenly to prevent the Chili powder from being fried black when pouring hot oil. First, pouring oil can play a protective role. The reason for missing this step is that the Chili oil you made is not bright or bitter.

Step 4: Pour more cooking oil into the pot. The oil temperature is about 50% hot. Pour in onion, coriander, fragrant leaves, star anise and cinnamon. Fry slowly, turn over while frying, let it be heated evenly, and take it out after frying.

Step 5: This is the fried food, which is especially fragrant. Unfortunately, I can't continue cooking, so I have to pour it out. The oil in the pot absorbs the essence of these ingredients and the flavor doubles.

Step 6: Pour the hot oil in the pot onto the chili powder, which instantly gives off an attractive fragrance and bubbles. Stir well with chopsticks. After the bubbles disappear and cool, the Chili oil is ready. The spicy oil made in this way will remain red instead of black, fragrant and spicy.