What is the recipe for barbecue oil?

Barbecue is a very delicious food, especially authentic Korean barbecue, which almost everyone likes to eat. As for the saying that the meat is the most important thing in barbecue, I strongly disagree, because I think the most important thing in barbecue is the barbecue oil. Only after the barbecue oil is well prepared, the taste of the meat can be fully reflected. So, what is the recipe for barbecue oil? Can this oil be made with salad oil?

How to make barbecue oil

This cooking oil is generally used more in the north. In the south, salad oil is fine. Put 20 kg of fresh chicken oil in a pot and stir-fry until the water is squeezed out. Add 1 kg of chopped onions and washed coriander. When squeezing cooking oil, remember that the pot is large and the oil is small. When adding the onions with water, the hot oil expands rapidly. Be careful not to overflow from the pot and burn your skin. The chicken oil must be stir-fried just after it is put into the pot, otherwise it will stick to the bottom of the pot. The part of the oil that is to be overflowed can be heated by itself. The cooking oil used for barbecue is mostly chicken oil (salad oil is also OK).

Grilled vegetable oil recipe:

Amount of vegetables per pound

20g chicken fat 3g MSG powder 5g salt 5g special fresh No. 1 10g chicken essence 2g lindera oil 20g crushed peanuts

Second material oil production:

Salad oil→→→Put it in a pot and heat it→→→Prepare scallion, ginger and garlic→→→Fry until half-dry→→→Add star anise, Sichuan pepper, cinnamon, cardamom, bay leaves and red pepper→→→Fry until completely dry→→→At this time, take out the dry ones (scallion, ginger, garlic, star anise, Sichuan pepper, cinnamon, cardamom, bay leaves and red pepper), just keep the oil→→→While the oil is still hot,→→→Add powdered Oyam→→→Fry again→→→Let it cool and dry→→→This is the production of cooking oil.

Preparation method of three-five-spice red oil (taking 2.5 kg salad oil as an example):

1. Pour 2.5 kg of salad oil into the pot, when it is 60% hot, pour in 500 grams of Pixian bean paste, boil until the oil turns red, then add 80 grams of Dahongpao pepper and 50 grams of Sichuan pepper and simmer for 30 minutes on low heat, then add 500 grams of dried pepper, 50 grams of lantern pepper, 20 grams of ginger, 10 grams of garlic, 10 grams of green onion and simmer for 20 minutes on low heat, then add 30 grams of star anise, 10 grams of fennel, 20 grams of white cardamom, 10 grams of cinnamon, 3 grams of bay leaves, and 5 grams of fragrant sand and simmer for 30 minutes on low heat, let it sit for 5 hours, remove the residue and it becomes red oil.