The Production of Old Chongqing Chili Oil
1.
Slightly spicy Tianxiang chili.
2.
Slightly spicy Tianxiang chili.
3.
Mid-spicy Chaotian chili.
4.
Mid-spicy Chaotian chili.
5.
Extra spicy two gold bars chili.
6.
Extra spicy two gold bars chili.
7.
Use a blender to stir the dried chilies into chili noodles.
8.
Put the stir-fried chili noodles into the container according to the ratio of 1:1:1.
9.
After the peanuts are cooked, stir them into powder.
10.
Add salt, sesame seeds, and ground peanuts to the chili noodles and mix well.
11.
Wash the ginger, garlic, and green onions, chop finely and set aside.
12.
The spices are washed and ready.
13.
Heat the wok over high heat, add vegetable oil and salad oil.
14.
When the oil is cooked, turn off the heat, add the spices and pepper, and continue to cook for 30 minutes.
15.
Turn off the heat and add rock sugar. After the rock sugar melts, let it stand for 3 hours.
16.
Remove the residues of auxiliary materials in the oil, and when the oil is heated to 70% hot, slowly pour half of the hot oil into the chili noodles and stir constantly.
17.
After mixing well, pour the remaining oil into the chili noodles and continue to stir.
18.
Finally, add the small grinding sesame oil to the chili noodles and mix well.
19.
Red and bright old Chongqing chili oil.
20.
Spicy but not dry old Chongqing chili oil.
21.
Old Chongqing chili oil with mellow fragrance.
22.
A long aftertaste of old Chongqing chili oil.
23.
You will love it.
Tips:
1. When pouring the oil into the chili noodles, 70% heat is just right, half fragrant and half charred, especially fragrant. Don't overheat the oil, otherwise the chili noodles will be burnt and not fragrant.
2. The ratio of three kinds of dried chilies is 1:1:1, and the ratio of oil: chili noodles is 2:1.
3. When you have no conditions to buy three kinds of dried chili peppers, you can also use ordinary chili noodles instead, but there will be no step-by-step complex spiciness and long aftertaste.
