These spices also quickly release their flavor in rapeseed oil.

The reason why it is necessary to soak in water is that at such high temperatures, these dry spices that have been processed before sale will easily become fryed.

This kind of thing will be avoided after soaking in water. The reason why ginger, onions and green onions are not soaked in water is because they have a lot of moisture in their bodies.

After these ingredients and spices initially release their own flavor, Aged will turn on low heat and slowly let the oil pan roll and gush until the onion, ginger, and dried yellow spices are fragrant, and turn off the heat and put it in.

Snap out the materials.

All he wants to use next is this oil.

After turning off the heat, the oil temperature began to slowly drop. When it dropped to about 70%, Chen Nian first poured this part of the feed oil into the pepper flour that had been prepared before.

At the same time, stir the oil and chili with chopsticks.

Then, when the oil temperature drops to 60% hotter, pour the oil in for the second time.

The aroma of chili is once again stimulated. There is no need to taste the aged one at this time. You can smell it with your nose.

But that's not the end. The last part of rapeseed oil is still flowing in the aged pot. When the oil temperature drops to 50% hot, the aged pot will pour all the last oil into it.

At this time, the prepared spicy oil looks red at first glance, with white sesame seeds floating on it, and a strong chili aroma is constantly wafting out while stirring.

Just to further enhance the fragrance, Chen Nian directly covered the lid in the basin filled with red oil.

Only the chili peppers that are stuffed with this method will taste better.
Chapter completed!