Shaanxi's Most Homely Oily Pepper
1.
Put the two kinds of chili noodles together in a container.
2.
Sprinkle an appropriate amount of white sesame seeds and stir well.
3.
Heat the oil in the wok, pour the oil in the pan and heat it slowly over a medium-low heat. When the oil temperature is high, let it dry for about 30 seconds, and then keep the oil temperature on a low heat.
4.
Use a spoon to pour a small amount of oil into the chili noodles, stir quickly after pouring, and pour a small amount each time, divided into three or four times.
5.
The chili noodles that have just been poured with oil are still bubbling, stir well.
Tips:
1. The best cooking oil is rapeseed oil, which is the most fragrant. I used peanut oil today, which is not bad.
2. I like to mix the fine and coarse chili noodles together.
3. When pouring the oil, use a medium and small fire to burn it slowly. It is also important to keep the oil temperature at the end. Pouring in the hot oil in batches will taste more fragrant and not easy to burn.