Materials:

1 cup edible oil (such as peanut oil and vegetable oil)

1/4 cup Chili powder (spicy degree can be adjusted according to personal preference)

2 tablespoons brown sugar

1 tablespoon pepper

2 teaspoons balsamic vinegar

2 teaspoons of soy sauce

3-4 cloves of garlic (chopped)

Steps:

Prepare a container containing Chili oil: choose a clean glass container and scald it with boiling water for disinfection to ensure it is completely dry.

Cooking Chili oil: in a small pot, heat the cooking oil and control the oil temperature to medium-low fire. Add Chili powder, pepper powder and garlic, stir-fry slowly until the fragrance begins to release. This process takes about 2-3 minutes.

Seasoning: In the frying process, add brown sugar, balsamic vinegar and soy sauce, stir well, and let the seasoning fully dissolve in the oil.

Boiling: Continue to boil Chili oil on medium-low heat until the garlic slightly discolors and smells. Then, turn off the fire and let the oil cool to room temperature. At this time, garlic will continue to soak in oil to further enhance the taste.

Filtering and storage: use gauze or fine mesh to filter out the solid substances in Chili oil to ensure that pure oil is obtained. Pour Chili oil into a dry container prepared in advance and keep it sealed.

The prepared Chili oil can be used for seasoning dried noodles or other dishes. Its fragrance comes from the frying of Chili powder, pepper powder and garlic. The addition of brown sugar and soy sauce brings a little sweetness and salty taste to Chili oil. The use of balsamic vinegar can add a trace of acidity. Chili oil can be preserved for a long time and kept in a cool and dry place.