How to make beef chili oil

When we cook, we often use salad oil or ordinary soybean oil. If the taste is not special, no one would think of using butter to cook food. Butter is a food with a very mellow taste and is often used to make butter hotpot, which leaves people with a fragrant feeling. In fact, in addition to hot pot, there is a kind of food that tastes better if you use butter, and that is butter chili oil. Today I will teach you how to make beef chili oil.

First method

Prepare ingredients: dried red pepper, peppercorns, ginger slices, star anise, cinnamon, and white sesame seeds (cooked). 1. Pour dried red chili peppers and Sichuan peppercorns into a cold oil-free pan, stir-fry over low heat for about 1 minute and then 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. The chili oil is ready. It tastes fragrant and delicious! The color is also beautiful.

Second method

The production of chili oil is very particular. After the oil pan is boiled, more than a dozen precious seasonings and a secret recipe are added and simmered repeatedly over low heat. The more it is simmered, the spicier and more fragrant it becomes, and the redder the chili oil becomes.

Ingredients [g]: Amomum villosum 3, Cardamom 3, Kaempferia galanga 3, Tsaoko 3, Nutmeg 3, Angelica dahurica 3, Fennel 3, Cloves 2, Broomcorn millet 2, White cardamom 2, Zanthoxylum bungeanum 2, Alpinia officinalis 4, Cuminum 4, Cinnamon 10, Shaanxi Qinzhen chili powder 103 (You can also use chili powder that is not too spicy, meaning don't let the spicy taste cover up the taste of other spices), Peanut oil 350. Preparation method: Heat the peanut oil to 70% hot (150-170 degrees, the oil surface is rolling from the sides to the middle, and there is a slight smoke), pour the powdered mixed spices and chili powder into the red oil. After adding the ingredients, the oil temperature should be below 70% hot and maintained for 3-5 minutes. When the oil temperature drops to 50% hot, sprinkle in an appropriate amount of raw sesame seeds.