1, select fresh sesame seeds with full grains, and use a sieve or dustpan to remove impurities inside. Put water in an iron basin or cauldron, then add the selected sesame seeds, stir them with a strainer for a period of time, gently skim off the floating leaves and shriveled grains on them, then fish out the honest sesame seeds with a strainer and put them in a basket prepared in advance.

2. Make a fire in the boiler, then put the sesame seeds into the drum, stir-fry them until they are seven-ripe, and then continue to stir-fry them with slow fire. When the jujube skin is red, the sesame seeds will be fried. Grind the smoked sesame seeds and let the sesame paste flow into the large iron pot. After grinding sesame seeds, clean the slurry outside the stone mill, put the large pot containing sesame paste on the rotating frame, put the stirring teeth to make the pot rotate quickly, then add hot water in the boiler and stir the slurry continuously with the stirring bar. When the oil floats on the surface, add an appropriate amount of water, change to a slow rotating pot and continue stirring.

3. Take out most of the oil on the pulp and put it in a bucket, then put two iron round gourds to soak the oil, so that the oil can be further separated from the pulp. Put away the round gourd and skim off the oil as much as possible with a spoon.

4. The oil is put in the bucket. When the weather is warm, after a week of natural precipitation, the impurities will sink to the bottom of the bucket. The precipitated sesame oil is tested and then poured into the sterilized bottle with a funnel.