In Sichuan, there is a kind of oil-cooked pepper, but there are not many oil-cooked peppers that can really be bright red in color, spicy but not dry, mellow in flavor and long in aftertaste at home. To extract red oil, we should first pay attention to the quality of pepper. Dried peppers should be thick, with few seeds and bright colors. Secondly, we should pay attention to the collocation of pepper varieties, namely, Guizhou Chaotian pepper, western sichuan bazi specialty Erjinbang, Chongqing and Guizhou Xiaomi pepper. The three kinds of peppers are prepared according to the ratio of 4: 4: 2, dried in low fire and pounded into Chili noodles. This kind of Chili noodles has the ruddy color of morning pepper, the mellow fragrance of two gold bars, the strong strength of millet pepper, bright eyes and fragrant nose, and the spicy taste will be layered after entering. As for the final refining, it is more exquisite and ingenious. The general practice is to prepare materials according to the weight of 50% vegetable oil and 10% pepper noodles. Cook the vegetable oil in the pot, add the onion, ginger and pepper, fry until brown, and take out. When the oil temperature drops to 50%, pour in three kinds of Chili noodles. In addition, you need to put a little Lithospermum and Amomum tsaoko into the pot for refining. When the color turns red and the pepper smells, move the pot for extracting red oil to one side and let it cool slowly. If the aroma of red oil extracted in this way is not strong enough, star anise and cardamom can be added in the refining process as needed. In short, how to choose depends on what the refined red oil is for. If it is used as a seasoning for cold dishes, too heavy spices will mask the original flavor of the dishes.