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... because it uses a Chinese herb called purple grass.
This herb itself doesn’t have a particular taste, but when added during the process of making red oil, it makes the oil exceptionally bright red with a subtle sheen.
Top-quality peppers are de-stemmed and then slowly roasted on low heat, with a slight amount of rapeseed oil added during roasting, just this step alone brings out the aroma of the peppers.
Then the peppers are crushed into small, chopstick-sized pieces.
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