※ As a Sichuanese, I love spicy food by nature However, cooked oil chili is the favorite seasoning and spicy flavor of every Sichuanese!After going abroad, I like the food of my hometown So I often put a bowl of cooked oil chili on my own Especially suitable for mixing vegetables and noodles...Wait very versatile Very essence Dishes with cooked oil peppers are mostly not bad🤤

※ Cooked oil chili(Red Oil Chili)This traditional Sichuan condiment Bright colors Bright colors Fragrant and mellow Full of spicy flavor span>! So today, Gege will share a wave of the soul's cooking oil and spicy method🌶️

※ First need to prepare dried chili noodles The Niu Shi Po chili noodles that can be bought in the United States are very good!It would be better if you can bring your own from the country< /span> Haha, I just bought it from a vegetable market in Chengdu and brought it here by vacuum! 😁

➡️Then prepare the accessories Aniseed Fragrant leaves Cinnamon Anise Onion Parsley Rapeseed Oil!

➡️Then heat the pan and pour in the oil Then pour in the spices from the previous step and cook slowly

➡️Slowly boil over medium heat until it starts to smoke, and then remove the ingredients < /span>Otherwise the paste will be bitter affect the taste and aroma p>

➡️After pastry Wait a little to cool and pour into the chili noodles While pouring, keep stirring(It is recommended to use a large stainless steel spoon to scoop by spoonfuls.)!Then continue to stir until the bubbles dissipate!

🔚Pour in a lot of white sesame seeds at the end Increase the fragrance It will be more delicious when mixing vegetables! At this time, the cooked oil and spicy peppers will really be fragrant Because of the strong aroma of mixed spices spicy onion < /span>The fragrance of celery plus the fragrance of white sesame seeds Completely equal to those bought from outside!