How to make the most spicy pepper oil

There are many ways to make pepper oil. If you want to make it the most spicy, the method is relatively simple. First, prepare an appropriate amount of fresh peppercorns, then dry-fry them in a pan. Do not add oil at this time. Also, the fire should be lower, and the peppercorns should not be burnt. As the peppercorns are gradually fried, the aroma will slowly emit. After frying, crush them with a rolling pin, put them in a bottle and seal it. You can use it when cooking.

How to make the most spicy pepper oil

Many people use peppercorns when cooking, but they cannot make the numbing taste come out. Today we will study what method can maximize the numbing effect of peppercorns.

In fact, the method is very simple. First, dry the fresh peppercorns in a frying pan at moderate heat to prevent the pan from sticking. Roast the peppercorns until their numbing aroma comes out. Then crush the peppercorns with your fingers or a rolling pin. Finally, take out the peppercorns, dry them and let them cool, then put them in sealed bottles.

Pepper powder

Pepper powder is a powdered seasoning made from ground peppercorns. It is a commonly used seasoning when cooking spicy dishes in life. Ma pepper is produced in Sichuan and Guizhou. It is a kind of Sichuan pepper and has a special numbing feeling. It is an indispensable ingredient in making spicy dishes. Ma pepper can be ground into powder and used. Ma pepper powder can also be used to make Ma pepper oil. There are many ways to cook it. When cooking meat, seasonings such as Sichuan pepper and peppercorns have a good effect in removing the fishy smell of meat. They are often used to marinate various meats. They also have good effects on the human body and are a good seasoning.

How to cook pepper fish

This spicy and fragrant pepper fish dish is not difficult to make. It only takes a few steps to make this popular delicacy. Friends, come and learn how to make it and show off your skills to your family.

Ingredients: 1 grass carp, 200g enoki mushrooms, 30g peppercorns, some broth, 1 egg, 20g soy flour, 50g green onions, 20g old ginger, some cooking wine, a pinch of salt and pepper

step:

1. Kill the grass carp first, remove the scales and gills, cut open the belly of the grass carp and remove the internal organs, then clean the grass carp, remove the bones and cut off the head, and fillet the remaining fish meat for later use;

2. Cut the green onion into sections and the ginger into slices for later use;

3. Wash the enoki mushrooms and put them in a pot. Add water to the pot and bring to a boil. Boil the enoki mushrooms in boiling water, then remove them and put them in a plate as a base. Then add a little cooking wine to the fish fillets and set aside.

4. Take the egg white and soybean powder and mix them evenly. Put the fish fillets in and soak them evenly for later use.

5. Turn on the fire, pour a proper amount of salad oil into the pot, heat the oil to 60%, then add ginger slices and scallions to stir-fry until fragrant, pour in clear soup, add cooking wine, salt and pepper and boil, put the reserved fish fillets into the pot and cook until 90% cooked, then remove from the pot and put into a plate for later use;

6. Take another pot and place it on high heat, pour in an appropriate amount of salad oil, heat the oil to 70% hot, then pour the peppercorns into the pot and fry them until fragrant, then remove from the heat, sprinkle the fried peppercorns on the fish fillets and serve.