1. Prepare raw materials: as shown in the figure. Use a knife to crack the grass fruit and amomum to release the fragrance; remove the dried chili and cut into sections
2.
Stir-fried chili: heat the wok, pour a little cooking oil to moisten the pot, then pour it out, leaving the so-called "grilled pan oil", add the dried chili section, and stir-fry on low heat until crispy and slightly charred. .
Note: Heat can stimulate the aroma of chili, so this step must not be omitted. Most recipes use raw chili noodles to directly fry the oil, so the fried red oil aroma is far from enough
3. Pounding chilli noodles: pound the chilled fried chilli with a garlic mortar to make chilli noodles. Do not pound too finely, otherwise it will be easy to paste
4. Oil refining: Pour 700g of vegetable oil into the pot, heat it to 80% hot, about 180℃, then turn off the heat
5. Fried spices: wait for the oil in the pan to cool slightly, add green onions and ginger, and fry until browned and removed
6. Continue to add cinnamon, star anise, bay leaves, grass fruit, amomum and soak for 10-15 minutes to let the flavor of spices penetrate into the oil and remove the spices
7.
Fried red oil: Pour the oil into a stainless steel container, cool to 50% hot, about 130°C, pour 1/3 of the chili noodles; reduce the oil temperature to 40% hot, about 110°C, and then add 1/3 of the chili Noodles and white sesame seeds; when the oil temperature drops to 30% hot, about 90℃, add the last 1/3 of the chili noodles, stir well, and let the oil and chili fully fuse.
Tip: Add chili noodles in 3 times to make different oil temperatures inspire different aromas of chili. If you pour all the chili noodles all at once, the flavor of the fried red oil will have no layer. Remember!
8.
Let cool overnight: When the oil is almost cool, put a lid on the container and let it sit overnight.
The freshly fried red oil is not very scented, and the color is not very red. There must be enough time for the oil and chili to fully blend in order to produce a wonderful scent
9. Bottling and airtight storage: Put the red oil left overnight in a sealed container and store it in the refrigerator. It must be sealed, otherwise the fragrance will escape, and the peculiar smell of the refrigerator will also affect the taste of the red oil
Tips:Sichuan red oil is a very good compound flavoring seasoning. With it, whether it's mixing food, dipping food, or cooking, it can enhance a lot.
