Main ingredients Millet spicy or bullet pepper 30g
Erjingtiao pepper or wrinkled pepper 40g Guizhou bell pepper 30g
Rapeseed or soybean oil 600g Accessories 1
7g old ginger, 5g green onion, 2g green onion, 5g coriander, 2g onion, 4g garlic, 2g celery Excipients 2
Lithospermum 2g, rock sugar 2g, white sesame 8g, green pepper and red pepper 1g in total Accessories 3
1 geranium leaf, 10 fennel, fragrant fruit, grass fruit, cinnamon, kaempferol, white cardamomA small piece of each, 1g of salt, 2g of white wine, 1 walnut crushed
How to make all-purpose chili oil Illustration of how to make dense Sichuan all-purpose chili oil 1

Step 1

Cut pepper into small pieces Illustration of how to make dense Sichuan all-purpose chili oil 2

Step 2

Add a little to the potLight up the oil to avoid choking. Stir-fry continuously over low heat. When you feel that the peppers are almost burnt, turn off the heat and continue to stir-fry with the remaining heat. Wait until the temperature drops and then turn on low heat and stir-fry. When the temperature is high, turn off the heat and stir-fry with the remaining heat. Turn on the heat and turn off the heat 3 times repeatedly until the chili peppers and chili seeds are separated. Turn off the heat when there is a rustling sound when stir-frying. Illustration of how to make dense Sichuan all-purpose chili oil 3

Step 3

After the peppers have cooled, knead them into a dough bag or plastic bag, use a rolling pin to crush them a little, and then use a garlic blender to pound them finely. You can pound the peppers first and then the pepper seeds. Illustration of how to make dense Sichuan all-purpose chili oil 4

Step 4

I tried my best and didn't crush the seeds. After all, I didn't have big tools. The aroma of chili peppers hits your face while it is being pounded.Illustration of how to make dense Sichuan all-purpose chili oil 5

Step 5

Heat the oil to 260 to 270 degrees and turn off the heat. It will be fine if there is no foam. Rapeseed oil is best, as rapeseed oil is the most fragrant. I bought it at a certain store, but it is not sold in Dalian supermarkets. Illustration of how to make dense Sichuan all-purpose chili oil 6

Step 6

When the oil temperature drops to 220, add auxiliary ingredient 1, turn on low heat and fry until golden brown, take it out and turn off the heat. Illustration of how to make dense Sichuan all-purpose chili oil 7

Step 7

When the oil temperature drops to about 180 to 190 degrees, lightly fry the comfrey in auxiliary ingredient 2. Take it out after it develops color. The comfrey is colored. Then add Sichuan peppercorns and fry until fragrant. Remove and remove. Add white sesame seeds and fry until fragrant. Pour in rock sugar powder and stir evenly. Turn off the heat. Illustration of how to make dense Sichuan all-purpose chili oil 8

Step 8

Pour auxiliary ingredient 3 into the chili noodles and stir evenly Illustration of how to make dense Sichuan all-purpose chili oil 9

Step 9

When the oil temperature drops to 170, pour the oil into the chili noodles and stir while pouring. Stop adding oil when the oil covers the chili noodles. When the oil temperature drops to 150 degrees, pour the remaining oil into the chili noodles. Cover and place in a ventilated place, and keep it airtight for one day. All-purpose chili oil cooking tips

Lazy person's version: After the oil is cooked and allowed to cool to 170 degrees, pour it directly on top of the chili noodles and various spices. But it tastes bad.