Spicy Red Oil

Prepare the raw materials

Put the sesame seeds into the pan and dry-fry over low heat until cooked, making sure not to burn them.

Soak the peanuts in water for a while, then remove the skins, and fry them in oil until cooked.

Place the Sichuan peppercorns in the pan and toast over low heat until fragrant (without adding oil)

Grind the Sichuan pepper into a fine powder using a food processor

Clean the chili peppers, cut them into sections, and slightly remove the seeds. Pour 500 grams of water and 500 grams of rapeseed oil into a pot, then add 20 grams each of sesame oil, Sichuan pepper oil, and chili oil. Simmer over medium heat, stirring constantly to ensure even heating. This process requires patience, and the heat should not be too high; only by slowly simmering will the chili oil turn a bright red color.

When the oil becomes relatively clear, it means all the moisture has evaporated. In the next steps, you need to cook on low heat and watch carefully. The color of the chili should be bright red and must not turn black, but all the moisture must be completely cooked off. After the chili is cooked, quickly remove the chili.

Put the cooked chili into the blender and grind it finely. After grinding, add the fried peanuts and mix briefly to break the peanuts into small pieces.

Add bay leaves, star anise, cinnamon, ginger, green onions, garlic, and thyme to the oil in a pan, simmer over medium-low heat until fragrant, then strain the oil.

Finely chop the chili, peanuts, and Sichuan peppercorns, then mix with roasted sesame seeds and salt.

Pour in when the oil temperature is not very high and stir evenly. Since all the ingredients are cooked, the oil temperature must be controlled well—it should not be too high, nor should it have no heat. When pouring in, it should continue to fry and bubble constantly. After pouring, stir immediately to heat it evenly, and at this time, the whole house will be filled with fragrance.

Prepared spicy red oil