3. All-purpose Chili Oil (sichuan Oil Spicy Pepper) is A Must for Cold Dressing
1.
First wash and cut the onion and green onions, and put aside various aniseed ingredients for later use
2.
Add the red peanuts to the pot, sauté the peanuts on low heat for three minutes, let cool and wait for shelling
3.
Prepare 25g thick chili noodles, 25g thin chili noodles, 5g table salt, add 5g cooked oil, and peanuts and stir well (first mix with a little cooked oil, wait until it meets hot oil so that it won’t burn)
4.
Pour a little more cooking oil into the pot, add onions, green onions, cinnamon, star anise, pepper, bay leaves, coriander (coriander), make sure to fry slowly on low heat to get the flavor.
5.
After five minutes of frying, it starts to turn yellow slowly. Don’t push it out slowly and eagerly. After about ten minutes of frying, most of it becomes browned.
6.
When pour the oil into the small dish, filter out the residue with a strainer (the one that comes with the Jiuyang Soymilk machine at home)
7.
Then pour it into the pot again, heat it up again, and heat the oil to 5.6 to become hot, so that dense small bubbles can emerge from the chopsticks. Add a spoon of oil to the chili noodles you just prepared, stir with chopsticks to let the chili noodles adjust to the temperature, and prevent the oil from being burnt when the temperature is too high.
8.
Add in small amounts several times. Don't add the oil at once, just heat the oil with a small fire. Add two scoops at a time, small amounts and repeat three times, then add a small handful of ripe sesame seeds
9.
The oil is almost smoky, turn off the heat, and pour in the last oil
Tips:
1. If you have rapeseed oil at home, it is best to use rapeseed oil, it will be more fragrant!
2. Add the onions, green onions, cinnamon, etc., and fry them slowly, then add a small amount of them several times. Don't add the oil all at once
3. The last oil must be burned until it smokes, it will inspire the aroma of sesame and peanuts when it is poured on it.
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