Oily Pepper

Name: Oily Pepper
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g each, 40g in total Chili noodles (thick and thick); 10g White sesame seeds (cooked); 5ml (don’t get too much) Rice vinegar; 300ml Vegetable oil; 30～40 capsules pepper; 2 pcs Aniseed (star anise); A short paragraph Cinnamon; 20-30 capsules Fennel; 1 piece Tsaoko; 2 tablets Bay leaf; 2 pcs Tempeh

by I am very homely

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In advance, I’m not from the Northwest, so I’m not authentic, everyone’s tastes are all

The chili noodles from Shaanxi I bought are fragrant but not spicy, which suits my taste.

The prepared spicy, mixed with cold dishes, cold noodles, tastes great 🤠

Oily Pepper

1. Put the sesame and chili noodles in a larger container and stir well.
I bought two types of chili noodles, coarse and fine, and each used 20g.

2. Get the vinegar ready

3. Prepare the oil, pour it into a pot and turn on a medium-low heat.

4. Add spices and a little salt at the same time. It is said that adding a little salt can prevent it from becoming aflatoxin. I don’t know. Anyway, I added it 😁
Regarding spices: you can mix and match at will, don't worry about it.
The grass fruit can be slapped flat and loose with a knife, and it is more fragrant!

5. As the oil temperature rises, the fragrance of the spices gradually becomes stronger. When the fragrance is strong, turn off the heat and be careful not to fry it.
Let it dry for 3 minutes after turning off the heat until the oil is 70% hot.

6. First pour half of the oil into the chili noodles, then pour the prepared vinegar, and stir quickly.

7. Pour in the remaining half of the oil and it is done.
You can remove the spices in the oil first, or use a larger strainer when pouring the chili noodles.

8. Let cool and bottle.

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Oily Pepper

Ingredients

Oily Pepper

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