Materials

Pepper (1 tbsp), Cloves (4-6 grains, this is a strong flavor, should not be put more), Gui Pi (2-3 pieces of pinky size), Cumin (1 tsp), White Sesame Seeds (1 tbsp), Grass Nuts (1-2 pieces, with a knife and broken), Star Anise (also known as Daxiao, big fennel, 3 - 4 pcs), Comfrey (1 tbsp) ), chili noodles (1 Cup), allspice (2 - 4 pieces), ginger (1 piece), white onion (several pieces).

Practice simmering: 2.5 Cup of vegetable oil (about 500 grams, canola oil is preferred, can be replaced by soybean oil) pot boil, placed in a warm and cool under the onion and ginger pieces, see a small bubble from the ginger and onion around the rise when the stove fire will be turned to a minimum, and then under the pepper, cloves, cinnamon, fennel, fennel, grass jelly, star anise, sesame seeds, comfrey, chili pepper, stirring, simmering 30-40 minutes, stirring frequently during the simmering period, the chili pepper. Stir well and simmer for 30-40 minutes, stirring often during the simmering period to prevent the bottom of the pot from getting muddy. 30-40 minutes later, add the white sesame seeds and continue to simmer for another 30-40 minutes, then turn off the heat. Allow the oil to cool to the touch, then pour the oil and ingredients into a large glass measuring cup or other glass or porcelain container with a spout, seal with plastic wrap and place in the refrigerator for 24-48 hours to allow the hot, red color of the chili pepper and the aroma of the spices to further dissolve in the oil. Meanwhile, find a few washed and dried glass bottles with lids and set aside.

After 1-2 days, take the red oil out of the bottle, and you will see that all the other spices, except the leaves, scallions, peppercorns, star anise, and sesame seeds are floating on the surface of the oil, and the chili pepper noodles have sunk into the oil like silt, so you can use chopsticks to pick up the leaves, scallions, and star anise that are floating on the surface of the oil, and then you can easily pour the red oil into the bottles that you have prepared beforehand. Dispose of the "sludge" in the bottom of the cup.

Supplementary notes:

1. Freshly boiled red oil has the best flavor, so that the red oil can be boiled 4-5 times to mix the sliced lungs (each time you can mix 3-5 times the amount of a plate in the restaurant), and it is best to put the leftovers in the refrigerator to save, and try to destroy them within half a month. Seen a beautifully produced Western compilation of Chinese cookbook written in black and white this Sichuan red oil boiled to be sealed into the bottle after 60 days to open and take, I can not help but laugh, the author of eighty percent of this red oil and red wine difference is not too clear:)

2. Sannai is a more important spice to increase the aroma of the red oil, also known as sannai, ginger, ginger, sand ginger. Look similar to the old ginger, generally divided into fresh, sliced and dried or ground into powder of three, if you are lucky enough to see in the supermarket, do not be polite, buy every time to boil red oil when put a little.

3. The use of red oil spices can be more flexible, but an important principle is that those who have a strong flavor, strange to put less or not put, such as cumin, curry, etc. is never put.