Ingredients: coarse Chili powder100g, fine Chili powder 50g and edible oil 900g. The ratio of pepper to edible oil is about1:6, and the "concentration" of pepper oil made by this ratio is just right.

Accessories: a little cooked sesame seeds, a proper amount of salt, a green onion, a small piece of ginger, a handful of coriander, 3 grams of star anise, 3 grams of cinnamon, 3 grams of fragrant leaves and 5 grams of aged vinegar.

Steps:

1, put the prepared Chili noodles and Chili powder in a high-temperature resistant stainless steel basin, add a little cooked sesame seeds, and then add a proper amount of cooking oil to stir evenly, so that the oil can fully wet the Chili. Wet the pepper with cold oil in advance, which can prevent it from frying when frying Chili oil, which is easier to control.

2. Cut the green onion into onion segments, slice the ginger, add 900g of cooking oil to the pot, cool the oil, add all the spices prepared, and slowly fry on low heat.

3. Keep a small fire in the whole process of frying spices, so that the flavor of spices can slowly penetrate into the oil. If the fire is too big, the fragrance of spices cannot penetrate into the oil well. The process of frying spices takes about ten minutes. After frying the spices and drying them, remove the residue.

4. Salvage all the residue in the pot, continue to raise the oil temperature, and burn the oil temperature to about 70% heat, that is, turn off the fire when the oil level starts to emit white smoke.

5. After standing the hot oil for more than ten seconds, the oil temperature is about 60%-70% hot, and one third of the hot oil is poured into the pepper with a spoon. Because of the injection of hot oil, the pepper will start to roll and smoke, and the fragrance of the pepper will follow. This step is a fried fragrance.

6, let the oil stand for about half a minute, wait until the oil temperature drops to about 40-50% heat, and pour the oil for the second time, still pouring one-third of the oil. At this time, the Chili oil will bubble a little, but it will not roll like the first time, and the color of the pepper will become slightly darker. This step is to fry the pepper for the second time.

7. When the oil temperature drops to about 30%, pour all the remaining oil in the pot into the basin, add a little edible salt, and stir it evenly with a spoon. When pouring the oil finally, the Chili oil will basically not roll and smoke, which is relatively calm. The low oil temperature can make the red pigment in the pepper slowly penetrate out. This step is excellent for three frying.

8. Immediately add a bottle of old vinegar. At this time, there will be a fierce reaction in Chili oil. Stir it quickly with a spoon. Finally, adding a bottle of old vinegar can completely stimulate the spicy taste of pepper. Many people do not have this step when frying Chili oil, which leads to the fried Chili oil being not fragrant enough.

9. Finally, cover the prepared Chili oil and let it stand in a cool and dry place for 24 hours. After the Chili oil is completely cooled, put it in a clean container and seal it, and take it with you. After the chili oil is made, you must cover it and let it stand for 24 hours. After 24 hours of standing, the fragrance of the chili oil will be completely released, and the chili oil will become thicker and taste better.