A new cooking method of red oil 1 Stir-fry a certain amount of peppers and grind them into Chili noodles and divide them into two halves for later use.

2. Heat with clear oil, add onion, onion, ginger, garlic, onion, carrot, celery and coriander, and cook until the water is dry.

3. Heat the boiled onion oil and soak it in the spices soaked in water (including star anise, cardamom, Siraitia grosvenorii, geranium, cinnamon, clove and citronella) for one night.

4. Take out the spice (don't throw away the spice residue, it can be used for other purposes). Heat the oil, put it in water, soak it in water such as pepper, and boil it.

5. Pixian bean paste is mixed with oil-consuming hot sauce, and Nannai wine is used to make Laoganma hot sauce. Put it into oil, and put it into white wine and sesame oil during the boiling process. Keep stirring, be sure to stir it to the end to prevent the water sticking to the pot from drying and filtering (don't throw the residue away, it can be used for other purposes).

6. Add Arnebia euchroma to make the oil dark red.

7. When the oil temperature rises, put half of the ground Chili noodles, and when the oil temperature drops, put the other half of the Chili noodles.

8. Wait until the oil temperature is basically cooled and filtered.