How to cook red oil?

1, material: salad oil, bean paste, pickled pepper, pickled pepper and dried pepper shell; Red pepper, carrot, ginger, garlic, onion, coriander, green onion and celery root; Star anise, fennel, cinnamon, Amomum villosum, angelica dahurica, speranskia tuberculata, kaempferia kaempferia, licorice, clove, fennel, dried tangerine peel, tsaoko and geranium.

2, bean paste and pickled pepper chopped fine, be careful not to chop too thick, into the final shape is appropriate.

3. Red peppers and soaked wild peppers are seeded and cut into pieces, and carrots and onions are washed and cut into pieces or small pieces.

4, ginger, garlic cloud skin washed and sliced, green onions, celery roots washed and cut into 4 cm long segments.

5. Soak the spices in warm water for 5 minutes, then take them out and drain them for later use.

6. Heat a clean pot, add salad oil and cook until it is 5-6 ripe, then add carrot slices, red pepper, pepper, garlic kernel, ginger, onion, onion, vanilla and celery root in turn, soak and fry until the raw materials are golden yellow and the fragrance overflows, and take out the residue.

7. Leave the oil pan on the fire. When the oil temperature drops to 50%, add bean paste and pickled pepper powder, pour dried pepper shells into the pot, and then add the soaked spices.

8. Next, put the pot on high fire and boil it, then turn to low heat and cook for 50 minutes. Stir constantly with a spoon. Cook until the oil in the pot is ruddy, remove the residue, take out the pot and put the red oil into a container to cool.