1. Prepare materials

2. Stir-fry the pepper in the pot with low fire, without oil.

3. Zanthoxylum bungeanum is ground into powder by a cooking machine

4. Wash the peppers, cut into pieces, and don't want the pepper seeds inside. Pour a proper amount of water into the pot, 500g of rapeseed oil, 20g of sesame oil, pepper oil and Chili oil, simmer over medium heat, and then stir.

When the oil becomes clearer and clearer, it means that the water is slowly boiled away. Just observe that the color of pepper is red and bright, and the water must be boiled.

6. The cooked peppers are crushed in a cooking machine, and the cooked peanuts are added and stirred together.

7. Put the fragrant leaves, star anise, cinnamon, ginger, onion, garlic and thyme into an oil pan, boil them over medium heat to give off the fragrance, and then filter off the oil.

8. Add salt, pepper and sesame to the bowl of crushed pepper just now and mix well.

9. Pour the oil just filtered into the pepper and stir well. When you pour it, it will explode and bubble constantly, so keep stirring.

10. Put the cooled spicy red oil into the jar.