2. Peel the ginger and pat it open first, cut the garlic into thin slices and pat the onion open (just like patting a cucumber).
Note: Wash ginger, pepper, onion and garlic. Use kitchen paper to avoid spilling oil into the pot in the future and hurting yourself.
3, hot oil: put the casserole on the fire, add salad oil and burn it to 60% to 70% heat. This temperature has no smell of raw oil. You can first put a handful of peppers in and try the oil temperature to see if the flower tree turns black. If it turns black, it means that the oil temperature is too high. If the color is normal, put all the flowers in.
4. Stir-fry: When the oil temperature is suitable, stir-fry all the peppers in the pot and add ginger, garlic and onion (you don't need to add these accessories if you want pure pepper oil). Turn off the heat, slowly cook the peppers, add the peppers and fry them, and start to change color. In the process of cooking, you can pick out the onions, ginger and garlic, so as to avoid the smell of oil when fried.
5, deslagging: turn off the fire after the color of the pepper darkens, and remove the pepper. Don't boil pepper into black charcoal, pepper oil is not delicious. Cool in a pot, and then bottle. Add pepper oil to stir-fry or salad to make it more fragrant and taste better.
6, bottling: after cooling in the pot, you can bottle. Many people may not have funnels, but there must be similar plastic bottles such as coke bottles. Cut off the upper part and you can use them as funnels. The oil temperature is already cold, so you are not afraid of scalding the bottle.
7. This method is the same as the way we usually make oil pepper, that is, add pepper particles to the bowl, then heat the oil until it emits white smoke, then pour the hot oil on the pepper, cover it and let it stand for ten minutes. This method does not need to remove slag, and is generally used to mix cold dishes, which will taste good. Pay attention to choose the best pepper, which will be more fragrant and taste better.