In China, many people like to eat Chili, especially in areas with low geographical environment, such as basins, where the air is humid. People in Sichuan and other regions have always had the habit of eating Chili, and the northwest region has a special liking for Chili. There are also some friends who can't eat spicy food, but like the taste of red oil. When we go to a restaurant for dinner, we will also find that the chili oil provided by some restaurants is not spicy but very fragrant, which adds a lot of color and taste to the dishes. So,

First of all, we must understand some basic ingredients, such as Chili is the main source of red oil, Guizhou bullets: slightly spicy; Chongqing chaotian pepper: spicy, the main spicy

The first step is to prepare the ingredients.

Ingredients:1000g oil (salad oil),15g Chili powder (1: 1: 1) Accessories: 50g onion, 8g pepper, 50g onion, 40g ginger and 40g garlic spice:

Then began to extract Chili oil. Put a little oil in the cold pot (just moisten the pot), stir-fry the pepper with low fire until it is full and slightly yellow, turn off the fire, take out the pot, let it cool, grind it into pepper residue, put it in a container, add 40g of white sesame seeds and salt 10g (add spices) for later use.

You can put pepper and cooking oil in a pot and cook it slowly. Don't let the oil boil. Add onion and ginger, stir-fry onion.

Selecting high-quality rapeseed oil will significantly improve the aroma of fried Chili oil.

With the bottom flavor, add some spices. Choose five-spice powder and thirteen spices from Wang Shouyi.

Fried onion oil, cold pot, cold oil, fire, smoke, slow fire. You should pay special attention not to burn it here, or it will be very bitter.

The onion is obviously fragrant, and the vegetable oil has matured into oil at this time.

Pour oil on the center pepper twice.

Stir well and let stand.

The finished product should be clear and transparent, with rich fragrance and no burnt taste.