Sichuan red oil ingredients: Amomum villosum, Illicium verum, Amomum tsaoko, Radix Angelicae Dahuricae, Cinnamomum cassia, Radix Aucklandiae, Fragrant Fruit, Alpinia officinarum, Rhizoma Kaempferiae and Fennel.

Practice: take a pot, heat it, and pour 2 kg of rapeseed oil. When it is 60% to 70% hot, add the prepared ingredients, add the right amount of green pepper, drain the seasoning, pour it into the pot and stir-fry slowly. Prepare 500 grams of Erjing pepper powder, 200 grams of Chaotian pepper powder, and stir-fried white sesame 150 grams, and put them into the pot and mix well. You can also add a little chopped flowers to make it taste better. Erjing pepper is mainly fragrant, and its spiciness is average. The function of pepper in red oil is to enhance its spiciness. Friends who can't stand being too spicy can put less or not. Take out the dregs and pour the oil three times. For the first time, raise the oil temperature to 60-70% and pour it in. When pouring oil, keep stirring with a spoon to ensure uniform heating. When the oil temperature drops to 50-60%, start the second refueling. When the oil temperature drops to 40-50%, pour the remaining hot oil.