Chili Fried Oil Residue

Chili Fried Oil Residue

1. Wash the fat and stir-fry in a pot. When the oil is out, reduce the heat to a low heat.

2. When the fat turns golden yellow, remove the oil residue, and put the oil in the prepared oil pan to cool.

3. When the fat turns golden brown, remove the oil residue, put the oil in the prepared oil pan to cool, and leave an appropriate amount of oil in the pan.

4. Take seven or eight green peppers and two green garlics and wash them. Cut green peppers into rings and green garlic into sections. spare.

5. Take six or seven peppers and two green garlic, and wash them. Cut green peppers into rings and green garlic into sections. spare.

6. Take six or seven peppers and two green garlic, and wash them. Cut into sections and set aside.

7. Take six or seven dried peppers and two green garlic, and wash them. Cut into sections and set aside.

8. Put the cut green peppers into the pot, stir-fry for two minutes, add green garlic and oil residue, and stir-fry.

9. Put the chili, green garlic, and oil residue into the pot and stir fry.

10. Add the right amount of salt, chicken essence or monosodium glutamate, soy sauce, stir-fry for a while and you can start the pot~

Tips:

1. Dried chili can be replaced by chopped chili or green pepper. If using green peppers, add the cut green peppers in the fourth step, stir-fry for two minutes, then add green garlic and oil residue.

2. The main component of the oil residue is a mixture of various fats, which contains a lot of fat and a small amount of skin. If the temperature is too high and heated, a paste coke will be produced, and some carbon black will be formed.

3. There are also oil residues in supermarkets, which can eliminate the process of squeezing oil.