Mutton Chili

Mutton Chili

1. Wipe the peppers clean with a damp cloth and then dry them. For the hot peppers, I chose Erjingtiao hot pepper and bullet-head hot pepper, while the bullet-head hot peppers were slightly spicy and medium spicy respectively. It’s also good if you replace half of the bullets with bell peppers

2. Erjingtiao chili with a handle, remove the handle after drying.

3. Beat the bullet chili peppers more purely to become finer chili powder.

4. The Erjingtiao pepper is beaten thicker, leaving most of the seeds not to be broken, so that it is more fragrant.

5. Put the chili powder together, add the five-spice powder, pepper powder and salt

6. Mix evenly and set aside

7. Wash the sheep's waist with oil.

8. Put it in a pot and cook on a small fire

9. Refined oil

10. Filter out the oil residue.

11. Pour the refined mutton oil into the pot, the temperature is 150 degrees, put in the sesame seeds, after adding the sesame seeds, it will foam, it does not matter.

12. Turn off the heat and pour the chili powder.

13. Mix quickly and evenly. During the mixing process, the aroma of the pepper will be stimulated and it is very fragrant.

Tips:

The oil temperature should not be too high when putting the peppers, otherwise the peppers will be mushy, and it should not be too low, so the aroma of the peppers will not come out. A temperature of 150 degrees is more appropriate.