1. Spices chili powder, salt, onion, ginger, garlic, coriander, onion, star anise, cinnamon, bay leaves, pepper, white sesame seeds

2. Prepare the spices first. Wash the chives and coriander and drain. Slice the ginger and crack the garlic to release the flavor. The proportion of these four kinds of vegetables and spices is not fixed, you can try some of each and choose the freshest flavor. Then prepare some peppercorns, star anise, cinnamon, and bay leaves. The proportions of these four dry spices are not fixed. You can add them as appropriate, depending on their fragrance.

3. Prepare a large bowl and pour half of the coarse chili powder. In order to make the color redder and brighter, I added half of the fine chili powder. Then add some white sesame seeds to enhance the flavor. White sesame seeds can be raw or cooked. Add a little salt to increase the base flavor, and adding salt can also extend the shelf life of the chili oil. Mix well.

4. In order to prevent the chili powder from being easily burnt when exposed to hot oil, you can add a little cold oil and mix thoroughly.

5. Next, pour oil into the pot and heat it. There can be a little more oil to avoid not enough hot oil in the end. First put in the four fresh spices of onion, ginger, garlic and onion, and fry over medium heat for 3 to 5 minutes to bring out the fresh flavor.

6. Add the four dry spices: star anise, cinnamon, bay leaf, and Sichuan peppercorns, and continue to fry slowly over medium heat.

7. Finally fry all the spices and take them out. Do not fry for too long to avoid the oil becoming bitter. At this time, the temperature of the oil is relatively high. After turning off the heat, you can let it sit for three to two minutes to let the oil temperature drop.

8. Pour the hot oil into the chili powder in batches, remember to stir while pouring, and fry the chili powder thoroughly until fragrant. If you have unused hot oil left over, you can use it for cooking, which is especially fragrant.

9. When the chili oil cools down, put it into a sealed jar and eat it as you go. Use it in cold dishes, it's so fragrant.