Spicy Red Oil
1.
Prepare the raw materials
2.
Put the sesame seeds into the pot and fry until cooked. Don't fry them.
3.
The peanuts are soaked in water for a while, peeled, and then deep-fried.
4.
Put the peppercorns in a pot and bake for fragrant (without oil)
5.
The pepper is ground into a fine powder with a food processor
6.
Clean the chili, cut into sections, slightly remove the chili seeds, pour 500 grams of water, 500 grams of rapeseed oil, and 20 grams of sesame oil into the pot. You must be patient during the process, and the heat shouldn’t be too high, as long as the chili oil is slowly boiled, the color will be red
7.
When the oil becomes clearer, it means that all the water has been boiled off. In the following process, turn on a small fire and pay attention to observe that the color of the pepper is red and bright, not black, but the water must be boiled off. After the peppers are boiled, quickly remove the peppers
8.
Put the boiled chili peppers into the cooking machine barrel and beat them finely, then add the fried peanuts and beat them slightly to make the flowers form broken petals.
9.
Put bay leaves, star anise, cinnamon, ginger, green onions, garlic, and thyme in a frying pan, simmer the aroma on medium and low heat, and then filter out the oil
10.
Beat fine chili, peanuts, and Chinese pepper with sauteed sesame seeds and salt, mix well
11.
When the oil temperature is not very high, pour in and stir evenly, because the materials are cooked, the temperature of the oil must be controlled well, not too high, nor without temperature, it can continue to fry when poured, and keep bubbling. It is advisable to stir evenly after pouring, so that it is evenly heated, at this time the whole house will smell fragrant.
12.
Prepared spicy red oil
Tips:
1. It is best to choose peppers and prickly ash from Sichuan or Chongqing;
2. When boiling the chili peppers, it must be a mixture of water and oil. The water and oil are mixed together. Be sure to boil while stirring until all the water is boiled off;
3. The oil should not be boiled too much when adding the spices, and the aroma should be slowly boiled out.
