Secret Spicy Oil Spicy Oil

Overview

The spicy food seems to be very simple, but there is a secret to making it very fragrant. I learned cooking from a chef some time ago, and the chef pointed out that besides making the spicy food directly, it also needs to be simmered over a slow fire to make it taste fragrant. So I made this spicy food today. It is really fragrant and very red in color. Whether it is a cold dish or noodles, as soon as I pour the spicy food, it will be full of color, flavor and aroma! The spicy oil I made today is spicy, but I personally don’t feel it is very numb. If you like it very numb, add Sichuan pepper powder. If you don’t like numbness, don’t add Sichuan pepper powder and Sichuan pepper oil.

Tags

• quick dishes
• sichuan cuisine
• chili oil
• cooked white sesame seeds
• dried sichuan peppercorns
• ginger
• jiusan non-gmo fresh squeezed soybean oil
• sichuan pepper oil
• sichuan pepper powder
• star anise
• salt
• sesame oil
• small red pepper

Ingredients

Steps

1. 1 Prepare raw materials.

   

2. 2 Grind the chili into powder in a food processor, not too fine. (I personally like to grind my own chili powder. I always feel that the color of the ones bought from outside is not right, and the powder is either too thick or too fine. If you find it troublesome to grind it yourself, just buy chili powder)

   

3. 3 Add pepper powder and salt to the chili powder.

   

4. 4 Add sesame oil, chili oil, and Sichuan peppercorn oil, mix well, and soak all the powder. (Many friends think it’s superfluous for me to add chili oil to the fried spicy seeds. Personally, I think it’s more fragrant. Please make it according to your own preferences.)

   

5. 5 Pour Jiusan non-GMO freshly squeezed soybean oil into the pot

   

6. 6 Turn off the heat until there is a lot of smoke. (The oil temperature is high, so it is not recommended to use a coated pan, so use an iron pan instead)

   

7. 7 Lower the temperature to when there is no smoke, add ginger, Sichuan peppercorns, and star anise, turn on low heat and fry slowly until fragrant, then remove ginger, Sichuan peppercorns, and star anise.

   

8. 8 Slowly pour the oil into the chili powder mixture and mix well.

   

9. 9 Pour it into the pot, add cooked white sesame seeds, turn the heat to a simmer, and stir slowly while simmering. The teacher said that it should be simmered for half an hour. I used it for ten minutes and found it very fragrant, so I turned off the heat.

   

10. 10 Cover and simmer until cool.

    

11. 11 The spicy oil is ready.

    

12. 12 Very fragrant