Homemade pepper oil

1

Prepare a proper amount of chili

2

(b) A little oil in the pan, cold oil in the head of the bullet, with the least fire to make the peppers hot

3

When the chili is a little bit pasty, and you can smell the strong chili, turn off the fire and cool it down

4

The chilled peppers will be so thin that they will be shredded with research, which will be placed in a water-free, hot bowl, with a proper amount of oil to heat up to smoke, turn off the fire and wait for the oil to cool for about 30 seconds

5

Put the oil on the peppers and mix it with gas

1. Heat the oil first and let it sit for a short while to lower the temperature slightly, so you don't scorch the chilies, which would turn the oil black; but if the oil isn't heated sufficiently before cooling and is poured over the chilies when only moderately hot, the chili oil won't be fragrant. So this process is quite important. My mom taught me this, and you have to do the same when making Sichuan pepper oil. Basically, heat the oil until it is very hot and starting to smoke, then let it cool for about 30 seconds until the smoke stops. At that moment, pour the oil over the chilies. They will sizzle and crackle, but the oil won't turn black; it will be a perfect bright red and very fragrant. 2. The cooling time depends on the amount of oil used. In short, you will get the feel for it with practice. I used this chili oil to make Mouth-watering Chicken today, and it was delicious. The color was also perfect. 3. You can also just use store-bought chili powder and pour hot oil directly over it, but the taste is far inferior to this.