Peanut Chili Sesame Oil
1.
The material is shown in the picture. Cut the green onion into two pieces (the table asks me where the green onions are, there are planted in the flowerpot~\(≧▽≦)/~), cut the chili into two pieces and soak in water to prevent frying, cut the ginger into large slices, and smash the garlic into pieces. Large pieces of peeled, cooked peanuts packed in a fresh-keeping bag are crushed with a rolling pin, and the empty glass bottles are washed and blown dry with water for use.
2.
Put oil in the pot to preheat, add the green onion stems and stir-fry until soft, then add green onion leaves. Slowly fried the whole time
3.
Fry until the green onions are golden and slightly dry, add ginger slices and garlic and continue frying on low heat
4.
Remove the ginger and garlic when deep-fried, add star anise, bay leaves, and nutmeg to fry until fragrant
5.
Remove the star anise when the color changes and the fragrant leaves become crispy. Add chili and pepper to fry it until fragrant
6.
Remove the peppers when they turn brown
7.
Remove the peppercorns when they turn brown, and be careful not to fry them
8.
After removing all the remaining ingredients, add a tablespoon of Pixian Douban and stir fry, add the peanuts, and fry slowly.
9.
About 2 minutes, when the peanuts dry in water, add cooked sesame seeds and fry for 30 seconds, turn off the heat
10.
After the oil temperature is lowered, put it into a glass bottle, cool it completely, and put it in the refrigerator.
Tips:
1. Low fire throughout the whole process, and fry slowly and carefully. The ingredients should not be mashed.
2. If it is winter when the oil is filled in glass bottles, be sure to wait for the oil to cool to prevent the glass bottles from exploding.
