You Chili
by Buddha Front·Na Duolian
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Remove the dust from the dried red pepper (wash it with water and drain the water slightly), put it in the pot and stir-fry on low heat (remember) until the water dries out and cut the chili into sections with scissors, then turn on the low heat and continue to stir. Stir-fry the chili until the surface is a little dark and shiny. Turning the chili makes a noise and exudes the aroma of chili. At this time, turn off the heat and use the remaining temperature to continue to stir fry. Be careful not to get confused. Wait for it to cool down completely (the chili shell is crisp after cooling). You can take out the chili shells and continue to fry the chili seeds with low heat until the edges of the seeds change color.
2. Make dried chili noodles: Use a food processor to beat the chilled chili into noodles several times (I have different thicknesses). Finally, beat the chili seeds into thin noodles and put them into the chili shell noodles. Finally, put it into a container and wait for the oil.
3. Wash the aniseed, atractylodes, cinnamon, and bay leaves with water to wash the dust and damp it with a clean dish cloth. Heat the pot with a small fire and pour in vegetable oil, then add aniseed, atractylodes, and cinnamon to fry until the oil rises, bubbling and becomes calm. Immediately put in the bay leaves and thin slices of old ginger until the color changes, and use chopsticks to pick out the spices. Add an appropriate amount of white sesame seeds. Immediately after the white sesame has surfaced, scoop it into the container for the chili noodles and stir continuously. Make a fragrant red home oil and chili pepper.
Tips:The oil is twice that of chili noodles. Stir fry the chili until some have dark spots, so that the chili noodles will be more fragrant.
