There are many ways to make it: Method 1: Prepare dried Chili noodles100g (preferably coarse), white sesame seeds10g, 400g of edible oil and 3 slices of anise pepper oil. Good Chili powder, pepper powder, spiced powder, sesame seeds and salt are mixed and put into a container that is not afraid of scalding. Make 1. Pour Chili noodles and some white sesame seeds into a heat-resistant container. Because Chili noodles will boil when heated, the container should be large enough. 2. Pour the right amount of oil into the pot, and put some big ingredients when the oil is cold. 3. When the oil burns to 90% heat (smoke), turn off the fire and take out the star anise. 4. When the oil is slightly cold, pour it into the Chili noodles several times, stir well, and then use it after cooling. The remaining red pepper can be used in the bottle. Method 2: The ratio of pepper to pepper is 2: 1 1. After the pot is hot (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which can save the cost and avoid spilling the black oil that cannot be reused), add a spoonful of bean paste, and keep stirring with a spoon. The oil itself is wet, and the left wing will boil during heating, but it will not boil very much. 2. When the boiling is not very strong, put two spoonfuls of water, then pour in the Chili noodles and continue stirring. At the same time, reduce the fire to medium fire. When the granules of Chili noodles are slightly hard, put pepper, celery, coriander root, onion slices, carrot slices, hard slices, garlic and shallots into the oil (this not only increases the fragrance of the oil, but also drives away the burnt gas of the oil when heating, and also drives away the fishy smell in the black oil). 3. Put the fire in the middle and keep stirring. When other things in the oil are no longer wet and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and let it stand for about half an hour after cooling. 4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted. Method 3: Main ingredients: dried pepper, and oil accessories: ginger, garlic, oil and salt. Practice: 1. Wash the peppers and blanch them with boiling water. 2. Peel the ginger and garlic and mash the ginger. 3. Put the pepper into a blender, add ginger, garlic and appropriate amount of salt, and add appropriate amount of water to mash. Put a lot of oil in the pot and heat the oil. Method 4: Take a small bowl special for microwave oven, pour in oil, and heat it in the microwave oven with high fire (700 watts) for 2 to 3 minutes without covering the lid. Take the hot oil out of the bowl with a heat insulation pad and immediately pour it into the Chili noodles. This shows that the oil level is a little boiling, indicating that the oil temperature is suitable. Then add star anise. If the oil is not boiled, pour in the Chili noodles and heat 1 to 2 minutes. Take out the heated Chili oil and stir it a little before eating. Method five. 50g fine red pepper powder, 20g chopped green onion, 0/000g oil/kloc, a little spice (one star anise, several fragrant leaves and one ginger), put the pepper powder into a container and mix well with a little cold oil. There is no water in the container, and the pepper powder needs to be dried. If it gets wet, people should stand by and pay attention to prevent oil from spilling. ) Put the oil in the wok, add the spices, and after the chopped green onion is blackened with medium and small fire, remove the residue, pour the oil into a container filled with Chili powder and stir well. Put the oil in the bottle the next morning. Method 6: 500 grams of seasoned fresh pepper, 20 grams of fresh pepper and 500 grams of rapeseed oil. Make 1. Remove the pedicels of fresh peppers, string them together with iron bars, and bake them on charcoal fire until the epidermis is slightly wrinkled. Then, leave Chili oil, take out the iron bars, put them in a bowl, add fresh peppers, and mash them into paste. 2. Take fire in a clean pot, refine rapeseed oil and pour in Chili sauce. The key is 1. This is a folk method of making Chili oil, which is widely used in the generation at the junction of Chongqing and Guizhou, especially eating new bean curd, which is particularly popular. 2. Because of the high water content of fresh peppers, the oil temperature should be higher. 3. This Chili oil will have a special taste when eaten with soy sauce, monosodium glutamate, green onions and fish sauce, and you can also add a little crispy soybeans and bean sprouts. 4. The fried peppers are delicious and spicy, with a long aftertaste. Fresh peppers can also be ground into paste with a meat grinder. Method 7 Seasoned Chili noodles 1500g, onion 1kg, coriander root 250g, Arnebia euchroma 100g, cinnamon 50g, star anise 40g, Amomum tsaoko (mashed) 30g, ginger slices 750g, garlic cloves (mashed) 750g and Dahongpao pepper 65438. Make 1. Heat a pan, add vegetable oil, add onion root, ginger slices, garlic cloves, cinnamon bark, star anise, Amomum tsaoko, Lithospermum and coriander, stir well, and remove all residues. 2. Put the Chili noodles into a stainless steel bucket for later use. 3. Put Dahongpao Zanthoxylum bungeanum into the pot, stir-fry the vegetables to smell and hemp, take out the Zanthoxylum bungeanum, pour the oil into the bucket with Chili noodles, stir well and let it stand overnight. Key 1. When frying spices, you should boil the oil first, then turn off the fire to prevent the oil from overflowing and scalding. 2. When frying Dahongpao pepper, the oil temperature should not be too high. It is best to rely on a small fire for a while to bring out the hemp smell. When the temperature is high, it is easy to fry and the oil is bitter. 3. When pouring the oil on the Chili noodles, stir it while pouring. After the oil is poured out, add a little water and stir it, so that the fried Chili oil has better color and taste.