Homemade chili oil

Cold dishes and dipping sauces are suitable

Ingredients

Peppernoodles Asmallpot

Salt halfatablespoon

Liquor 3-4 tablespoons

Staranise 3 pieces

Gingerpieces 5 piecesflattened

Greenonionwhite 3 sections

Garlic 5 clovesflattened

Corianderroot/coriander 1 handful

bayleaf 3 pieces

cinnamon 1 piece

Sichuanpepper 1 hand

sesamepepper 1 hand

sesameseeds 1 handful

Preparation. Add salt to the chili noodles first, then pour in the liquor, mix well, and sterilize.
After the oil in the pot is hot, turn to low heat, add all the dry ingredients, and mainly focus on some peppercorns, don't be confused!
Low heat, fry for a while, and pay more attention to the peppercorns
When the peppercorns are about to be pasted, add all the wet ingredients and cool the pot to prevent the peppercorns.
Fry until the garlic and ginger are slightly yellowed, then remove the seasoning
Change the heat to medium and let the oil temperature rise (until it smokes)
Add one spoonful at a time to the chili peppers
Add some sesame seeds halfway through, and remember not to use too many, otherwise you will declare the army
Add the sesame seeds and continue to add oil until the chili pepper is completely submerged (the oil is about 1 cm higher than the chili pepper).
Finish with chili oil. Be careful of burns during the whole process.