Sichuan is a place famous for its spicy food. Every household there makes their own chili oil, and they cannot do without it for three meals a day. After visiting Sichuan, I felt that the local chili oil was different from the chili we usually eat, and it tasted much better. So I learned how to make chili oil from the locals. I will write it down and share it with you later, so that you can see how to make Sichuan chili oil. How to make Sichuan chili oil How to make Sichuan chili oilIngredients for making Sichuan chili oil When making Sichuan chili oil, you need to prepare 100 grams of dried chili peppers, 20 grams of peppercorns, four or five slices of ginger, two grams of star anise, a small piece of cinnamon, an appropriate amount of white sesame seeds, and an appropriate amount of rapeseed oil.
Steps to make Sichuan chili oil 1. Put the wok on the fire and heat it dry. Do not add oil. Put in the dried red pepper and Sichuan peppercorns and stir-fry slowly over low heat. Turn off the heat after frying for one minute, take out, put it into the grinder after cooling down, take out one-third of it and process it into pepper powder, and the remaining two-thirds into pepper noodles. 2. Mix chili powder and chili noodles together, then add a small amount of salt and sugar, then add fried white sesame seeds and mix well. 3. Put rapeseed oil in a wok, add ginger slices, star anise and cinnamon, and then slowly simmer the oil over medium heat. After the ginger slices are fried until brown and dry, remove all the sesame oil, and continue to heat. Turn off the heat only after the oil in the wok emits white smoke. 4. After the boiled oil has cooled for ten seconds, take it out and pour it directly into the chili powder, adding oil and mixing at the same time. After mixing thoroughly, you will get authentic Sichuan chili oil. If you don’t want any residue, you need to filter it. The red oil can be put into a bottle and sealed for storage, so that you can take it whenever you want. |
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