1. Raw material map
2. Pour boiling water into the pepper
3. Water can soak the pepper, the soaking time is about 1 minute
4. Filter out the water used to soak the pepper and save the pepper for later use
5. Cut green onion, slice ginger, cut garlic into cubes
6. Heat the pot and add vegetable oil
7. Put the onion, ginger, and garlic in the low heat and fry slowly. During the frying process, turn it a little to make the aroma of onion, ginger, and garlic more fully blend into the oil, and make the sesame oil taste numb and fragrant.
8. Fry until the onion, ginger and garlic are slightly yellow
9. Pour in the peppercorns soaked in water and fry in oil for 5 seconds
10. Turn off the heat and use the remaining temperature of the oil to simmer the numbness in the pepper. The peppercorns won’t be mushy and full of numbness.
11. Simmer until the oil cools, filter out the sesame oil, put it in a dry and airtight bottle, and store in the refrigerator.
Tips:Fry the green onion, ginger and garlic until slightly yellow, put the pepper in the oil and fry for 5 seconds. Use the remaining temperature of the oil to simmer the numb flavor in the pepper. The resulting pepper will not be mushy, and the numb flavor is full.
