Essential chili oil (red pepper oil) for Sichuan people

A native of Sichuan (I am from Chongqing, and Sichuan and Chongqing have been a family since ancient times). I like spicy food and admire spicy food. Spicy has penetrated into the spirit of every Sichuan people. Wherever Sichuan people go, they will bring spicy food there. red pepper. Sichuan people are called Haijiao. In this way, with the Sichuan people's march to the north, northeast and West, it has swept across China and even the world where Sichuan people have been. When I was young, I left home to study and work. Because of the fame of Sichuan cuisine and the enthusiasm and directness of my character, Sichuan girls and spicy girls will become my code wherever I go. Whenever I say this is hot, I will automatically add song Zuying's cheerful song "hot girls are hot, hot girls are hot, hot girls are not afraid of hot from childhood..."If you like Sichuan food and spicy food, you might as well pay attention to my blog. I will share with you the practices of authentic Sichuan food and the introduction of some folk dishes from time to time.get down to business. Last time, I introduced a microwave method for making chili oil, which I summed up long ago while exploring the functions of the microwave oven. It is very suitable for lazy people who pursue quality and do not want to spend too much time. Friends who like it can click on the link http://home.meishichina.com/space-24092-do-blog-id-386030.html 。 Today, I would like to introduce to you an old-fashioned method of chili oil, that is, stir frying and baking in an iron pot over a low heat. Sichuan people call it "Kang pepper".Before using the microwave oven and cooking machine, to make chili oil, you need to dry the chili to make chili noodles. First, deal with the dry ash of the dry pepper, cut the dry pepper into short sections, then put it on a small hot Kang in an iron pot (stir fry and bake), cool it, separate the pepper sections from the pepper seeds, and pound it into a big bowl made of stone. Then pour some hot oil on it.My method of making Kang chili is lazy again. First, the dried chili is not cut into sections. Second, I still use the cooking machine instead of pounding it with a bowl. Completely restore the traditional method of pepper oil. When I have time, I will share it with you. That practice, in fact, is much more fragrant than our improved one.

Main Ingredients

• White sesame A little
• Sichuan Sichuan pepper 15 pieces
• Rapeseed oil or peanut oil 250 grams
• Red pepper 50 grams