How to make red oil?

1. raw materials: 500g of dried Vitex negundo, 250g of dried peppercorns, 20g of star anise, 20g of cinnamon, 8g of fragrant leaves10g, 8g of angelica dahurica, 0g of Amomum villosum15g, 250g of white sesame seeds, 5kg of rapeseed oil, ginger, onion, celery powder and coriander powder.

2. Cut Erjing dried pepper and bullet dried pepper into sections respectively, then put them into a pot, add a small amount of rapeseed and fry them until crisp, then take them out of the pot and cool them, and then beat them into Chili noodles for later use. Crushing Illicium verum, Cortex Cinnamomi Japonici, Folium Cinnamomi Japonici, Radix Angelicae Dahuricae and Fructus Amomi into spice powder.

3. Take a large stainless steel basin as an example, add half of spice powder, Arnebia euchroma, celery powder, coriander powder and garlic and mix well for later use.

4. Cook the rapeseed oil in a pot, stir-fry the ginger and onion until the water is dry, and take out the drained oil. When the oil temperature drops to 160℃, add white sesame seeds and fry until cooked, and then take out the drained oil. When the oil temperature drops to 120℃, scoop out 500 grams of hot oil and pour it into the pepper pot and stir well. Then pour the remaining hot oil into the basin, add the other half of spice powder and stir well, then add the fried sesame seeds.

5. Erjing dried pepper mainly plays a role in enhancing the spiciness, and bullet dried pepper plays a role in enhancing the spiciness. Try to choose dry peppers with thick meat, because this kind of dry peppers has better spicy taste, fragrance and color, and the extracted red oil is thicker. Don't use too much spices. Red oil has a faint five flavors. The purpose of crushing spices is to make the fragrance faster. The amount of Arnebia euchroma is less. Deny that refined red oil is easy to turn black and has astringent taste. When extracting red oil, add celery powder, coriander powder and garlic to increase the flavor, but knead it evenly with Chili noodles.

6. The purpose of using stainless steel basin when refining red oil is to facilitate stirring and heating more evenly when ironing. After the vegetable oil is cooked, be sure to add some ginger and onion to enhance the fragrance and eliminate the difference. Refining red oil must be done in two stages, the first time to stimulate the fragrance with a small amount of high-temperature oil, and the second time to improve the color with the remaining low-temperature oil. The refined red oil cannot be used immediately, and it must be placed until the aroma, spicy taste, color and fragrance of spices are completely dissolved in the oil.