What is the recipe for grilled fish red oil

Everyone has eaten grilled fish, right? If I were to describe it in one word, it would be crispy on the outside and tender on the inside, leaving you with an endless aftertaste. When we taste grilled fish, we always wonder what ingredients are used to make this grilled fish? In fact, it is very simple. It is not because the fish is so fresh, but because the red oil in it is very delicious. So the question is, how do you make the red oil when you make grilled fish at home? Let’s take a look at the recipe of the red oil for grilled fish.

Authentic Sichuan red oil

Ingredients: 25g dried chili pepper, 700g vegetable oil, 20g white sesame seeds

Accessories: 2 pieces of cinnamon, 1 star anise, 1 grass fruit, 3 amomums, 15 bay leaves, 5 pieces of green onions, 4 slices of ginger

practice:

1. Prepare the raw materials. Use a knife to crack the cardamom and amomum villosum to release their aroma; remove the stems of the dried chilies and cut them into sections.

2. Stir-fry the chili peppers: Heat a wok, pour in a little cooking oil to lubricate the wok, then pour it out, leaving the so-called "frying oil". Add the dried chili pepper segments, stir-fry over low heat until crispy and slightly charred, then set aside to cool.

Note: Heat can stimulate the aroma of chili peppers, so this step must not be omitted. Most recipes use raw chili powder to fry the oil directly, but the aroma of the fried red oil is far from enough.

3. Pound the chili powder: Use a garlic mortar to pound the cooled fried chilies into chili powder. Don’t pound it too finely, otherwise it will easily become mushy.

4. Refining oil: Pour 700g of vegetable oil into the pot, heat it over high heat until it is 80% hot, about 180℃, then turn off the heat.

5. Fry spices: Wait until the oil in the pan cools down slightly, add onion and ginger, fry until browned and remove from the pan.

6. Continue to add cinnamon, star anise, bay leaves, cardamom, and amomum and fry for 10 to 15 minutes to allow the flavor of the spices to penetrate into the oil, then remove the spices.

7. Frying red oil: Pour the oil into a stainless steel container, cool it to 50% hot, about 130℃, pour in 1/3 of the chili powder; when the oil temperature drops to 40% hot, about 110℃, add another 1/3 of the chili powder and white sesame seeds; when the oil temperature drops to 30% hot, about 90℃, add the last 1/3 of the chili powder, stir evenly to allow the oil and chili to fully blend.

Tip: Adding chili powder in 3 times is to allow different oil temperatures to stimulate different aromas of the chili. If you pour all the chili powder in at once, the aroma of the fried red oil will not have layers, so remember this!

8. Let cool overnight: When the oil is almost cool, cover the container and let it sit overnight.

The aroma of the freshly fried red oil is not very strong, and the color is not very red. There must be enough time for the oil and chili to fully blend to produce a wonderful aroma.

9. Bottle and seal for storage: Put the red oil that has been left overnight into a sealed container and store it in the refrigerator. Be sure to seal it, otherwise the aroma will escape, and the odor in the refrigerator will also affect the taste of the red oil.