How to make Chongqing oil pepper and sea pepper?

Generally, the ratio of 22 pieces of dried pepper to kloc-0/kg of vegetable oil is used.

First boil the vegetable oil very hot, then turn off the fire and put a piece of ginger in the oil. When the oil temperature is slightly cooler, put a spoonful of chopped pepper and sprinkle it slowly. It doesn't matter if the pepper is a little burnt at this time. Wait another ten seconds, and then put the second spoon. When it is obvious that the pepper will not paste, you can speed up the pace and put it in the oil. . Until the oil temperature is low (obviously there are not many bubbles when the peppers are put in), then put all the peppers in. Add a little soy sauce and stir fry with a spatula. You can take it out of the pot and put it in the container.

Now let's talk about why we put peppers in a spoon. Put a few spoonfuls of pepper to keep it at different oil temperatures. When the oil temperature is high, the pepper will be crisp and fragrant. Pepper at medium temperature will be oily red when it is almost crisp, while pepper soaked in oil for a long time at low temperature will be oily red, but it is not crisp enough. Therefore, a spoonful of pepper oil can learn from each other's strengths and give full play to the best effect.

The last bit of soy sauce (very small amount) can change color.

What I said is the simplest. You can add things according to your own taste. Peanut chips and sesame seeds can also be added. Some people also like to put a small amount of aniseed when putting ginger slices.

The prepared Chili oil will look good in two days. Cold dishes are really delicious. Imagine using the red oil inside