Some people make Chili oil, and it is not right to use fine Chili powder or coarse Chili powder. To make delicious Chili oil, both kinds of Chili powder need to be mixed, and some fresh ingredients, such as sesame seeds, chopped flowers and fennel, should be prepared in advance, which can not only enhance the aroma, but also enhance the taste. So it is wrong to add salt to Chili powder. Note that sesame seeds should not be eaten raw, but fried in advance, which will have a fragrance. Some broken flowers should be cooked with peanuts, not eaten raw.

As for spices, pepper, galangal, star anise, star anise, ginger slices, shallots and herbs should be prepared in advance. These spices are all for clearing oil, and some people can only cook when cooking. How can it smell like that? When spices are fried in hot oil, the oil will become fragrant. In order to prevent the spices from being fried quickly and becoming bitter, it is necessary to wash the spices with clear water, then soak them in water for a period of time to digest and absorb water, which can increase the cooking time and remove the melanin and bitterness of the spices themselves.

Soak Zanthoxylum bungeanum, Alpinia officinarum, Illicium verum and Illicium verum in clear water for five minutes, then peel and slice ginger slices, wash shallots, cut into strips, and wash shallots. Wash and dry in a deep pot, add more vegetable oil, and the inexhaustible spice oil is not afraid of consumption. Save it and make a cold salad right away. When it becomes popular, burn the temperature to 50% heat, measure it accurately with chopsticks and collect small bubbles. Put all kinds of spices into the pot, fry for a while with slow fire, and turn off the fire after observing that the spices are getting more and more yellow. Pay attention. When frying, simmer gently, don't fry too much, or it will burn and make Chili oil not delicious.

Speaking of this step, usually someone will subconsciously pour all the boiled oil into the Chili powder, which is wrong. According to this form, the Chili powder on the surface is very easy to fry and bitter. After being poured with oil, it is only spicy and has no aroma. The correct way is to pour oil in batches. First, take some boiled oil and pour it into Chili powder. At this time, stir quickly to prevent the Chili powder from burning. After continuous high-temperature frying, fresh raw materials will release aroma, melt in Chili powder and blend into one. Then take some boiled oil and pour it into Chili powder, stir it quickly and evenly, and then drop a little vinegar, so that the spicy taste will not be so interesting. Finally, a part of the boiled oil is poured into the Chili powder and stirred twice. At this moment, it was found that the red and bright Chili oil was produced, which looked very attractive.

If the oil is boiled and the chili powder is poured in at one time, the temperature is too high, and the chili powder is particularly easy to fry, so it should be divided into three times. The first time, in order to fry better, there is less oil left, and Chili powder is not easy to fry. The second time, in order to fry better, the interval should be one minute to let the temperature drop. The third time, in order to better fry into red and bright colors, the temperature is getting lower and lower. Some people made mistakes in this step. Chilli oil should be put into a covered container as soon as possible after cooling, which will make it fragrant and spicy. If you open it after it is done, the aroma of Chili oil will not be so strong.