The secret process of making spicy hot pot red oil

Red oil is a common and delicious condiment in our lives, especially in Sichuan and Chongqing. There are many ways to cook red oil. Red oil is often used in malatang. When making red oil, you need to prepare some chili peppers, or dry chili peppers, as well as crushed peanuts, star anise, cinnamon, white sesame seeds, etc. You should be careful when eating red oil and not eat too much to avoid affecting your gastrointestinal health.

The secret process of making spicy hot pot red oil

Before making delicious red oil, you need to prepare the ingredients first, which include: Sichuan dried chili peppers, table salt, white sesame seeds, crushed peanuts, star anise, cinnamon, garlic and other main ingredients and seasonings.

How to make the fragrant and spicy Sichuan red oil: First, take an appropriate amount of Sichuan dried chili peppers, wash them in clean water and dry them, then put the dried chili peppers into a blender and beat them into chili powder. Pour the powder into a bowl, add an appropriate amount of table salt, white sesame seeds, and fried peanuts, mix well, and set aside.

Then prepare a clean pot, put in an appropriate amount of cooking oil, then wash and dry the star anise, cinnamon, and garlic, put them in the pot and fry them until fragrant. After the oil is boiling, remove the spices, then pour the sesame oil into the chili powder just mixed and stir evenly. After the seasoning has cooled, put it in a glass jar, seal it, and then store it in the refrigerator for one day. Our secret Sichuan fragrant and spicy red oil is ready.

Method 2

Ingredients: fresh chili (100 grams), Sichuan pepper (20 grams) Seasoning: ginger (4 slices), star anise (2 pieces), cinnamon (a small section), white sesame (a little) Method: 1. Pour the dried red chili and Sichuan pepper into a cold pan without oil, stir-fry over low heat for about 1 minute and turn off the heat. 2. After cooling, take 1/3 and grind it into chili powder using a grinder. 3. Grind the other 2/3 into chili powder.

4. Mix the chili powder and chili noodles, add a teaspoon of salt and sugar, stir well, then sprinkle with a layer of white sesame seeds (fried). 5. Put the ginger slices, star anise and cinnamon into a cold pan and boil the oil over medium heat. 6. When the ginger slices are fried until dry and browned, remove all the spices, continue to heat the oil until white smoke rises, and turn off the heat. 7. After the heated oil has cooled for about 10 seconds, slowly pour it into the chili powder. (The chili oil is now ready and can be used as seasoning) 8. If you don’t want the residue but only the red oil, then filter it with a colander after it cools down. Remember to keep it sealed.

<<: How to make delicious rice stem leaves

>>: Is the pepper in water as spicy as the pepper in oil?