2. Turn off the heat and let it cool for about 5 minutes when the capsicum is slightly discolored and the capsicum seeds are slightly yellow and fragrant.

3. The feeder will be OK in one minute, so don't grind it too fine. Look carefully, it is coarse and fine, and the fried Chili oil is fragrant and delicious.

4. Pour as much oil as possible in a hot pot, which is not only beautiful and delicious, but also lasts for a long time. Turn off the fire and cool for 4 minutes after the oil burns to smoke. This step must not be abandoned, because the oil temperature is too high, which will fry the pepper.

5. When the oil is heated to 7%, slowly pour the oil into a bowl filled with Chili noodles and various spices to stir, stir, and the color is good. Use it to mix cold dishes to make my garlic white roll meat. The taste is absolutely not bad. Slowly, the oil will be redder and better-looking after being immersed in the pepper, cooled, bottled and sealed.