Oily Pepper
1.
This is the spice combination I used
2.
Soak all the peppers in water for 15 minutes and drain the water
3.
Medium heat
4.
Sprinkle a little oil
5.
Then put all the peppers and peppers in the pot.
6.
Keep on medium heat, keep turning the chili in the wok
7.
If you keep frying, the water will gradually be forced out. Always observe the color change of the pepper
8.
After the moisture is forced to dry, continue to fry until the surface of the dried chili is slightly blackened.
9.
Transfer all the chili pepper to the blender container
10.
Beat out the chili seeds at medium speed
11.
Then change it to high speed and make it into a coarse powder
12.
During this period, you need to stop the machine, use a spatula to scrape off the chili sticks on the wall of the container, several times
13.
Look at the chili powder from another angle
14.
Just hit this state
15.
Use the jar that will contain the spicy oil and fill it with 60% to 70% of the raw oil
(This approach avoids the situation where the sauce made is not finished)
16.
Transfer to the milk pan and heat it over medium heat
Throw the star anise into the oil and watch the color change closely!
17.
As soon as the star anise turns black (about 3-5 minutes), you must pick it out immediately!
18.
Finally, use a high fire to burn the oil until white smoke
19.
Another way to test the temperature of the oil is to grab a pinch of chili powder and sprinkle it on the surface of the oil. If small bubbles are stirred up instantly, it proves that the oil temperature is enough.
20.
Transfer the powdered chili powder to a large bowl
21.
Pour hot oil,
22.
At this time, you need to turn the bottom quickly with a spoon to ensure that the chili powder in the steaming bowl can be evenly heated.
23.
Taking advantage of the remaining temperature, you can sprinkle with sauteed sesame and sea salt
Tips:
1. It is said that overheating of star anise will produce bitterness and toxins, which is not good for the body, so even if it is taken out.
2. If you want the spiciness, you must add fresh Zhitian pepper.
3. The purpose of putting salt is to enhance flavor and to preserve freshness.
4. Sesame must be added later, because if the oil temperature is too high, the sesame will be burnt.
5. Friends who like less oil can adjust the oil ratio by themselves.
6. Such a can of about 355 ml of spicy pepper can be eaten for about a month if it is kept in the refrigerator.
