1, pepper washed with water, wash away the dust on the surface.

2. Put a small bowl of water in the pot and break the pepper into it.

3. Start cooking on medium fire, and then cook on low fire for 5 minutes. At this time, most of the capsaicin in pepper is boiled out and blended into the water.

4. Pour the vegetable oil into the pot. Then cook, stir with a spoon while cooking, and promote the evaporation of water.

5. The less water you cook, the more turbid the oil is. Turbidity means there is still a small amount of water in it, and then cook.

6. Cook until the oil becomes clear, turn off the fire, and pour a spoon into the bowl to eat. In the process of water evaporation, the collected capsaicin will melt into the oil, so that the cooked Chili oil is dark in color and mellow in taste.