Chinese Food
Xuzhou's authentic cooking method of chili and mutton oil
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Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Wash the scallion and ginger. Cut the scallion and ginger into thick slices.
Step2:Wash the lard and sheep waist oil. Cut into small pieces to boil oil.
Step3:Pour the lamb waist oil and lard together into the pot and boil them over a small fire. The oil will come out slowly. About 1 hour oil boil successfully. Add salad oil. Turn off the fire and let it cool.
Step4:When the oil is cooled to 4 or 5% heat, pour all materials except onion into the pot and boil over low heat. Put onion in about 15 minutes later. Boil for about 1 hour. Fish out all the spices. Turn off the oil and let it cool.
Step5:When the oil cools to 60% or 70%, put the chili sauce into the small fire and boil it for about 1 hour to make the chili mutton oil.
Step6:When chilling for 50% or 60%, put it into a clean and anhydrous container and refrigerate or freeze i
Cooking tips:It's about patience, time and small fire. When cooking spices and other ingredients, don't use a large fire to avoid that the ingredients will affect the taste. For example, you can put some cooking wine into the scallion when it is yellow. Choose sheep waist oil to make good taste, add lard to make whole fragrance, add vegetable oil to make chili oil instead of hard. Chili mutton oil is spicy but not choking. There are skills in making delicious dishes.
