Pepper oil is an indispensable spice in Sichuan cuisine. It is advisable to use the best Hanyuan pepper.
The ginger is smashed, the garlic is cut into pieces of nails, and the scallion is photographed for use. Place the pepper in a high temperature container. Note (ginger, garlic, onion) If there is too much water, you can use a microwave to remove excess water. To avoid burns.
First cook the oil, turn off the heat until the oil temperature is as low as 80, 90 degrees. Add ginger, onions, and garlic. Boil until golden with chopsticks.
Heat the oil to about 100 degrees in the ignition, pour half of the oil in the pepper container, wait a while, wait until the oil temperature in the pot reaches 80, 90 degrees, and then pour all the pepper into the container.