How to make delicious Guizhou chili oil

The homemade method of making Guizhou's chili oil is relatively simple, but for those who pursue taste, the preparation of delicious chili oil is quite troublesome. The first thing is the choice of peppers. The spiciness is crucial. Then there are the added condiments and side dishes, such as Sichuan pepper, sesame, minced meat, white wine, and fermented bean curd. However, the steps for this method are relatively complicated. The steps are listed in detail below.

Ingredients Recipe Calories: 1021.2 (kcal)

Main ingredients: 80g dried chili peppers, appropriate amount of oil

Methods/Steps

1. Soak one or two taels of whole dried chili peppers in warm water at 60 degrees.

2. Wash and soak the whole dried chili pepper to make it easier to pound it.

3. When the peppers are soaked and softened, put them in a mortar, add an appropriate amount of salt, a small piece of ginger, and two or three cloves of garlic, and pound them together until the peppers, ginger, and garlic are completely pounded and sticky like glutinous rice cakes (that's why it's called glutinous rice cake peppers).

4. Put the pounded glutinous rice cake peppers in a bowl and set aside.

5. Fry the peanuts in oil.

6. Leave some oil in the pan, cut the half-fat and half-lean pork into 2 cm square cubes, put them into the pan and stir-fry continuously. Fry until the fat ones turn yellow and the thin ones turn red and slightly golden, then remove from the pan.

7. Check your own chili portion. Add a proper amount of oil, and when the oil starts to smoke slightly, put in the pounded glutinous rice cake chili peppers (if using chili powder, do not use too high a heat and control the timing well to avoid burning them). Stir-fry in the pan until the oil just covers the chili peppers.

8. Stir-fry until the peppers are completely spread out, and the pepper skin shrinks and curls up without much moisture. When you stir with the spatula, it feels a little sticky. Add the black beans, two small pieces of fermented bean curd, and the fermented bean curd soup. Add a little white wine and stir-fry together, then the aroma will come out.

9. After frying well, add the fried peanuts and pork, add appropriate amount of salt and fry together.

10. Fully flip

After stir-frying evenly, turn off the heat, let cool, and then put it in a bowl and bottle. It is spicy but not strong, and oily but not greasy. Its color is bright red, its fragrance is self-evident, and its taste is by no means inferior to "Laoganma". You can put a little bit of it when eating noodles or rice noodles, put a little bit of it in hot pot or steamed buns, or take it to the cafeteria when eating. ． ． ． ． Take your time to savor its flavor.