Sichuan chili oil

1. Prepare half an onion, one coriander, and three scallions to wash and set aside.

2. Cut the onion into shreds.

3. Cut coriander into sections.

4. Cut the scallions into sections.

5. Prepare a clean bowl or basin and add a spoonful of coarse chili powder.

6. A spoonful of fine chili powder.

7. Half a spoonful of sesame seeds.

8. Half a spoonful of salt.

9. Coarse chili powder and fine chili powder sesame, with a ratio of approximately 1:1:0.8.

10. Stir it evenly.

11. Put an appropriate amount of oil into the pot and heat it up to 70-80%. Add the onions, coriander, and scallions we have prepared.

12. Fry the side dishes until they are completely fragrant and golden, and remove all the water from the vegetables.

13. Drain the oil to 80% heat.

14. Pour the oil into the chili powder we have prepared and fry it for the first time to stimulate the aroma. Stir well after frying (put the oil temperature to 80% heat, so that the chili powder is not easily fried.)

15. Heat the remaining oil to 10% heat, then pour it back into the chili powder to stimulate the secondary aroma.

16. This kind of chili oil is fragrant, spicy, and not too fried.

17. Making cold dishes is super delicious!

18. Finished products.

19. Finished products.