1. Preparation: 100 grams of dried chili noodles, 10 grams of white sesame seeds, 400 grams of cooking oil, and 3 aniseed. Mix good chili powder, pepper, allspice, sesame seeds, and salt and put them in a container that is not afraid of burning.

2. Pour the chili noodles and some white sesame seeds into a heat-resistant container. Since the chili noodles will boil when heated, the container should be large enough.

3. Pour an appropriate amount of oil into the pot, and when the oil is cold, add a few grains of aniseed.

4. When the oil is 90% hot (smoking), turn off the heat and remove the aniseed.

5. When the oil is slightly cool, pour it into the chili noodles in batches, stir well, and use after cooling. The remaining red oil chili can be bottled and used.