Secret recipe for making spicy oil

Many people love spicy food when they eat. Chili peppers give a stimulating sensation to the tongue when eaten, thus satisfying the needs of most people. And in general, people living in hot and humid areas are more likely to like spicy food. Chili peppers also have the effect of dispelling cold. And it tastes especially good with rice. So how is the chili oil we usually eat made? Let’s take a look at it together!

Ingredients: 1 kg of spices (85 g aniseed, 85 g cinnamon, 85 g grass fruit, 85 g bay leaves, 85 g fennel, 85 g thyme, 85 g galangal, 85 g lemongrass, 85 g lindera, 85 g costusroot, 42 g galangal, 42 g galangal, 25 g cloves, 42 g white cardamom (too much cloves will taste bitter, so use the least amount; too much white cardamom, galangal and galangal will taste sour), 15 kg of Pixian bean paste, 5 kg each of scallion sections and ginger pieces, 10 kg of garlic seeds, 25 kg of fresh butter from which water has been boiled off, 25 kg of rapeseed oil, 25 kg of peanut oil, and 1 kg of cooking wine.

Preparation: 1. Crush the spices, add cooking wine, soak for 30 minutes, and pour out the cooking wine that has not absorbed the spices, so that the spices can release their flavor faster. 2. Pour three kinds of oil into the pot, heat it to 30% hot, add scallion, ginger and garlic, simmer on low heat until they turn yellow and fragrant, remove the scallion, ginger and keep the garlic (to make the garlic more fragrant), add the bean paste and soaked spices and simmer on low heat for about 1 hour until fragrant but not hard, turn off the heat, put into a container and let it settle.