Mainly, the cooking method and cooking materials are related to the redness of the red oil. The following cooking methods will make the red oil more red.

1. Main ingredients: salad oil, Pixian bean paste, pickled peppers, pickled wild peppers, and dried chili shells. 2. Ingredients: fresh red pepper, carrot, ginger, garlic, onion, coriander, green onion, celery root (some seasonal vegetables can be omitted if they are not available due to season). 3. Special spices: anise (commonly known as star anise), cumin, cinnamon, white cardamom, angelica dahurica, tangerine root, kaempferia, licorice, cloves, cumin, tangerine peel, grass fruit, bay leaves. 4. Preparation:

1. Chop Pixian bean paste and pickled pepper finely (be careful not to chop too coarsely, it is better to make it into powder);

2. Fresh red pepper, soak Remove the stems and seeds of the wild pepper and cut them into pieces, wash the carrots and onions and cut them into slices or small pieces;

3. Wash the ginger and garlic clouds and slice them, wash the green onions and celery root and cut them into 4 cm Long sections;

4. Soak the special spices in warm water for 5 minutes, drain and set aside;

5. Heat a clean pot, add salad oil and heat to 5 —6 When ripe, add carrot slices, fresh red pepper, wild pepper, garlic kernels, ginger, onion, scallions, coriander and celery root in sequence, deep-fry until the ingredients turn golden brown and the fragrance overflows, then remove the residue.

6. Remove the oil pan from the heat (or turn off the heat). When the oil temperature drops to 50% hot, pour the Pixian bean paste, pickled pepper fine powder, and dried chili shells into the pot, and then add Soaked special spices;

7. Then put the pot on high heat and bring to a boil, then turn to low heat and simmer for 50 minutes, stirring constantly with a spoon (otherwise it will be easy to burn), and wait until the oil in the pot When the color is red, take out the residue, put the red oil into a container and let it cool.

5. Characteristics: The oil is bright red in color, rich in aroma, spicy but not dry, and has a strong sauce flavor.