Sichuan Spicy Pepper
Overview
Two days ago, a friend from Sichuan brought me chili noodles and peppercorns from my hometown. Since I prefer spicy food, I decided to make it into chili oil. When it comes to cooking, it's hard to agree with everyone. You have to do it if you like it. There is no standard answer. For foodies, you can figure out the method with just two pictures. I did it last time and didn’t take more pictures. Thank you for your hard work
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Ingredients
Steps
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Prepare raw materials. Chili noodles must be made with an iron fist or stainless steel bowl
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Put the salt into the dry chili noodles in advance and stir evenly. It is best to use rapeseed oil. When it is slightly hot, add onion, ginger, and star anise. Fry it with seasonings and then take it out. After it is heated to smoke, let it dry for a while, then pour it into the chili noodles and stir while doing so. Finally sprinkle with sesame seeds. Note that my sesame seeds are fried in advance.
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It can be eaten after cooling. It is a must-have for making noodles and cold dishes at home, but don’t eat too much. Sichuan pepper is too spicy
