Chili oil is a kind of seasoning, and its production method is very particular. Generally speaking, the Sichuan cuisine family should be that peppers are mixed with various ingredients and spices through appropriate oil temperature. Widely welcomed by people in Sichuan and Chongqing in China.

Chili oil is a must in food, and its preparation method is very particular. First, a new generation of three kinds of peppers, Xiaomi Spicy, Chaotian Pepper and Erjing Stripe, are fried by hand in proportion, and then made into coarse Chili noodles, which are mixed with white sesame seeds, star anise, fragrant leaves, kaempferia kaempferia, ginger, garlic, pepper and fennel, put in an oil basin, take another pot, heat rapeseed oil to about 240 degrees, and fry with onions.

One is to cool down, and the other is to enhance fragrance and remove odor. When the oil temperature drops to about 120 degrees, pour it into the basin with Chili noodles for three times, and stir it while pouring, so as to control the temperature of the oil. When dealing with oil, most people are misled to use expensive onions and coriander, and put spices in the oil pan to fry the fragrance, which is redundant.