Formula of Sichuan red oil cold salad and preparation method of Sichuan pickled pepper red oil

1, Sichuan pickled pepper red oil formula: main ingredients: Erjing pepper 450g, bullet pepper 150g. Ingredients: 5000g of rapeseed oil, 500g of white sesame with skin, 0g of onion100g, 50g of ginger. Seasoning: 3 grams of cinnamon, 3 grams of green pepper, 3 grams of kaempferia, 3 grams of dried tangerine peel, 3 grams of cardamom, 2 grams of star anise and 2 grams of fennel.

2, the production method:

(1) Burn rapeseed oil to 90% heat, when the heat is reduced to 80% heat, add ginger slices and shallots, fry until dry, take out, add sesame seeds and fry for about 1 minute until dry, take out sesame seeds for later use, and then take out15kg oil from it for later use;

(2) Pour 100g salad oil into a pot, heat it to 40%, then add two gold bars and peppers, stir-fry for 3-5 minutes, and then take it out; Pour 100g salad oil into a pot, heat it to 40%, stir-fry the pepper for 3-5 minutes, take it out, and put the two kinds of fried peppers into a pulverizer to pulverize;

(3) Take an empty barrel, and put the spice A (spice made of star anise, kaempferia kaempferia, Amomum villosum, Fructus Amomi, and hay) and the crushed two-gold pepper and bullet pepper. When the temperature of the remaining 1 0g oil in the pot drops to 50% in step1,pour it into the barrel until the oil temperature drops. Add pepper noodles when the oil temperature drops to 10%, pour in 15 Jin of rapeseed oil and sesame fried in step 1 after the oil temperature is completely cooled, cover and let stand for 48 hours before use.