Another complex method is to use spices and ingredients with aromatic qualities to boil, so that the red oil is not only red, spicy, but also to increase the flavor of the dishes, the role of the aroma.
Now a simple introduction to the practice of this red oil:
1, the pot is hot (smoke) and pour into the oil (in fact, you can directly use the repeated frying of things in black oil, so that cost savings, not to be able to reuse black oil splash), put a spoonful of doubanjiang, with a spoon stirring constantly, the oil itself is water, the left wing of the heating process will be boiled, when the boiling is not very strong! When the boiling is not very strong, put into the star anise, cinnamon, sesame leaves, continue to stir for a few moments;
2, when the boiling is not very strong, put two spoons of water, in the chili pepper noodles poured in and continue to stir, and at the same time, the fire hit the small, medium fire can be. When the particles of chili noodles a little hard, and then the pepper, celery, parsley root, onion slices, carrot slices, stiff slices, garlic, small onion knots into the oil (this is on the one hand to increase the fragrance of the oil, and then it is to dispel the oil in the heating process of the scorched gas, but also to dispel the fishy smell in the black oil).
3, maintain medium heat, stirring constantly, when the oil inside the other things are no longer water, become dry, you can cease fire (this process takes about 30 to 45 minutes), continue to stir, until the oil is no longer boiling, cooled down, put aside for about half an hour.
4, and finally filter out the debris with a slotted spoon, and then use gauze to filter the oil, then, a bright, red, spicy and flavorful red oil is refined.