Oil poured chili

Everyone must be familiar with oil-splashed spicy food, and this is definitely indispensable for friends who like to eat spicy food.

Cold dishes, mixed noodles, bell dumplings, dragon dumplings, Chongqing hot and sour noodles, Shaanxi cold noodles, etc., can be used in many places and can be said to be one of the must-have seasonings at home.

The traditional oil-pouring chili is to use dried peppers, pepper, star anise, cinnamon, fennel, tsaoko, cardamom, fragrant leaves and other spices, crush them, place them in a bowl, and then burn a large spoonful of oil until green smoke comes out. With a sizzling sound, it burns on the spices, and uses the heat of the boiling oil to force out the spiciness of the chili and the aroma of the spices.

But this is not how Tuo-Ma's oil poured spicy rice is made!

Because based on my experience, when pouring raw chili with boiling oil, the spicy taste will not be strong or spicy enough. The truly delicious chili must be slowly refined with oil and low heat! So what should this be called? Oil refined chili? Why does it sound so awkward? It sounds more natural to call it oil poured chili.

The person in my family and I don't like too much spice in chili pepper, and feel that the taste is not pure. Therefore, our chili pepper is made only with pepper and pepper. Apart from spicy, it is hemp, and there is nothing else. I feel that this is the purest spicy. Sometimes, simplicity is the truth!