Homemade chili oil

1

Pour vegetable oil into the pan, cool the oil, add star anise, cinnamon, pepper, and fragrant leaves, and fry to create a fragrance. After the oil is heated to 70% heat, remove the spices. (I forgot to take a picture of the seasoning, but it was directly fried)

2

Dry red peppers are ground into chili powder with a cooking machine. You can also buy ready-made chili oil and place it in an oil-free and water-free container.

3

Pour the cooked spice oil on the chili powder.

4

Wait until the oil is 50% hot, add the chili powder for the second time and stir with a spoon.

5

Wait until the oil temperature is 30% hot, add chili powder for the third time, and then add cooked sesame seeds. Add equal amounts of chili powder three times, let cool, and place in a clean container.

1. The amount of spices and chili powder added can be added or subtracted according to personal preferences and taste. It is recommended not to use peanut oil for oil, because peanut oil will become sticky when cold, and sticky chili oil is inconvenient to use and affects the taste.
2. Dip a little chili powder with chopsticks and place it in the oil. If it spreads quickly and turns black, it means that the oil temperature is more than 80% hot.
3. 70% of the oil temperature is that the chili powder quickly spreads out and the color is red and bright.
4. The oil temperature of 50% heat is a reflection of the paprika powder and the effect of 70% heat is similar, but the paprika powder spreads slowly.
5. After putting the chili powder into the oil temperature at 30% hot, it will not disperse. It needs to be stirred with chopsticks to disperse.