Stir fried chilli

The previous version was the simple version of oil spilled spicy food commonly used by families, which was liked by many friends. However, this version is commonly used by hotels or businesses, which is slightly cumbersome, but tastes more mellow. If you want to eat better, don't be afraid of trouble.

Main Ingredients

• Rapeseed oil appropriate amount
• seed powder of Chinese prickly ash (It can be baked and ground with Chinese prickly ash)
• salt A moderate amount of
• White sesame A moderate amount of
• Dry pepper appropriate amount

1. This version of oil spilled chilli must be processed with oil low-temperature baking method. The flavor is authentic and mellow. People who have eaten Chongqing bittern, Rongchang bittern goose or Chongqing noodles will find that the chili peppers in their seasoning are thicker than the peppers usually poured at home because of this method.2. Before putting the spices into the oil pan, be sure to soak them in water for a while, otherwise the fragrance will be burnt before it is fried.3. The oil fried with spices is the clear oil commonly used in Chongqing noodles and cold noodles.4. The oil is poured in several times. First, to prevent too much oil, the high temperature will last for a long time, and the pepper will become paste. Second, to facilitate the seasoning halfway.5. Add white vinegar, one is to reduce the hot and dry pepper, the other is to make the color of oil splash more red and bright.6. Zanthoxylum bungeanum powder is finer than other spices. If it is added early, it will become sticky due to repeated sprinkling of oil, resulting in a bitter taste. Pepper powder can also be treated with the same method as pepper to get pepper powder, which will be more fragrant.7. Spicy oil is simple. Don't put it too long. After a long time, the flavor will become weak and the taste will become worse. Try not to exceed one quarter.8. The proportion of pepper depends on your personal preference. Those who like spicy can increase the proportion of dried pepper of Chaotian pepper.