1. Select dry red pepper with water content below 12%, which requires strong spicy taste, no impurities and no mildew;

2. Put the fresh vegetable oil into the pot, boil the oil with strong fire to volatilize its smell, and cease fire when the oil temperature naturally cools to 40% to 50% of the oil temperature.

3. Put the roasted pepper blocks into the cooling oil, stir and soak for about 1 hour, heat with low fire until the pepper is light brown, and cease fire;

4. take out the pepper pieces. After the oil temperature returns to room temperature, soak it for 24 hours, take it out and filter the red oil. Features: bright red oil, clear and transparent, with strong spicy taste.

Tip: After the oil temperature returns to room temperature, the added pepper can be allowed to stand for a period of time before clarification. Sesame oil is a prohibited vegetable oil.