First, put a little oil in the pot. When it is hot, add Chili powder, add a little salt, stir-fry slowly on low heat, and turn off the heat.
Note: in this step, don't fry the peppers too much, otherwise they will all be black. Don't fry them too much. When the pepper is fragrant, choking and crisp, and some are black, it is almost the same.
2. Put the fried chili powder into a clean bowl, take another clean pot, pour a proper amount of oil, heat the oil until it is 10 mature, and then pour the oil into the chili powder when it is cooled to 70% heat, while stirring.
You should pay attention that the first two steps are exactly the way of Chili oil. You can make more by the way, and leave some as Chili oil after the second step.
In fact, there is another method of Chili oil, that is, cut the dried Chili into small pieces by yourself. First, the pepper is crisp, and then it is mashed by itself, so that the pepper powder will be more fragrant.
Third, add a little oil to another pot, then put the chopped tomatoes into the stir-fry and add salt when frying (pay attention to add more salt, because the hot sauce will affect the taste) until it melts, and the worse the better.
Fourth, pour the tomato sauce into the Chili oil while it is hot.
Five, ginger, onion chopped, this can put a lot. Some people don't like to eat raw onion and ginger, but don't worry, because the taste of raw onion and ginger powder in tomato hot sauce is completely different and quite delicious!