There is no answer ~ everything used for business is developed and sold, and there is no free. The production of red oil is the standard to test the skills of Sichuan cold dish masters. It's hard to say, simple and simple.

Erjingtiao, Chaotian pepper, Qixing pepper and three kinds of peppers are all roasted with slow fire, and the seeds must be fried by hand and pounded into powder. Rapeseed oil is cooked, and onion, ginger, onion, aniseed and pepper are refined until dry but not paste. Take out, when the oil temperature drops to 70%, pour one third of the oil into the pepper powder, stir, and then pour the remaining two.

This is my own family recipe. If there are many seasonings for grilled fish, ginger and groundsel are usually used to match the fish ~ handmade, thank you for inviting!