How to fry pepper oil

Sichuan pepper is a very common seasoning in our lives. Many people will make peppercorns into pepper oil for daily use. Sichuan pepper oil can not only be used for cooking, but also has certain medicinal value if consumed regularly. Generally speaking, we can buy finished pepper oil on the market, or we can make it ourselves. So, how to fry pepper oil? Let me introduce it to you below.

1. Peel and smash the ginger; cut the garlic into fingernail pieces; smash the scallion.

2. Place the wok on the fire, add salad oil and heat it to 50% to 60% hot, add ginger, garlic, and scallion and fry until fragrant, then add pepper and star anise and stir-fry until fragrant. Remove from the heat, let it cool, remove the residue, pour the oil into a container, and you can use it at any time.

After heating the oil in the pepper oil pan, add the peppercorns. Don’t use too high a heat. Turn off the heat as soon as you smell the fragrance. Use a colander to scoop out the peppercorns and you will get the fragrant pepper oil. Homemade Sichuan pepper oil is of course delicious. First, heat the vegetable oil; at this temperature there is no raw oil smell. When the oil temperature drops to about 60 degrees, put a little Sichuan pepper in to see if it turns black; if it turns black, it means the oil temperature is too high. Normally, you can just put all the flowers in, let them cool down and bottle them, and they can be eaten in about half a month.

Sichuan pepper oil is a product that extracts aromatic and flavoring substances from Sichuan pepper into edible vegetable oil. Strong numbing taste, strong peppery aroma, qualitative numbing degree

Hanyuan pepper has a long history and was listed as a tribute in the Tang Dynasty, hence the name "tribute pepper". The authentic Hanyuan pepper is named Qingxi pepper because of its red color, large grains, rich aroma, mellow and refreshing taste.

Zanthoxylum bungeanum tastes spicy and hot in nature, and enters the spleen and stomach meridians; it has the effects of aromatic stomachic, warming the middle and dispersing cold, removing dampness and relieving pain, killing insects and detoxifying, and relieving itching and removing fishy smell; it is mainly used to treat vomiting, wind-cold-dampness arthralgia, toothache and other symptoms. According to Li Shizhen's "Compendium of Materia Medica", "Zanthoxylum bungeanum can strengthen teeth, blacken hair, and improve eyesight. Long-term consumption can improve complexion, delay aging, increase longevity, and strengthen the mind." "Compendium of Materia Medica" warns: "The lungs and stomach are usually hot, or there is coughing and phlegm, or coughing and spitting blood... It is forbidden to eat it according to the law." People with tuberculosis should also avoid eating it.

[Properties] Spicy taste, hot nature. It can stimulate appetite, warm the middle, relieve pain and expel parasites.

[Use] Used for spleen and stomach deficiency, loss of appetite, or cold pain in the abdomen, vomiting, diarrhea; abdominal pain caused by ascaris.

[Usage] Used as seasoning, decoction, powder, etc.

[Note] Eating too much will cause irritation, consume energy, and damage the eyes.