There are two ways to make oil chili peppers in Guizhou: 1. Rice cake oil chili peppers: Soak the whole dry red chili peppers in water until soft, add ginger and garlic granules and pound them together in a mortar, then put them in a wok Put rapeseed oil in it. The amount of oil is twice that of chili paste. When the oil is hot and the smoke is gone and there is no oily smell, add the beaten chili paste. Simmer over low heat. When the water dries and the chili skin becomes crispy, add sesame or sesame seeds. If it's pepper noodles, turn off the heat and put them in a container. 2. Dried oil chili peppers: Add a little peppercorns and sesame seeds to the dried red chili peppers. Crush them in a mortar or food processor. Put them in a stainless steel container. Then put rapeseed oil in a wok. Double the amount of oil. Heat the oil. Turn off the heat when the oil is hot and there is no smoke smell. Wait for the oil temperature to drop, scoop out a little oil and stir the chili powder in a stainless steel container with chili powder. The purpose of this step is to prevent the chili from scorching when the very high temperature oil is poured in in the next step, so there should be less oil and chili powder. Just coat it all with oil. Heat the remaining oil in the pot and turn off the heat when a little smoke comes out. Pour all the oil into the chili powder (note: the capacity of the stainless steel container should be twice that of the chili powder) and stir it with chopsticks. Just wait until the oil cools down. These two methods are unique to Guizhou. Sichuan pepper noodles can be added according to personal taste, and sesame noodles are more fragrant. Both kinds of oil chili peppers have their own fragrances and have the same functions. It depends on your personal preference. It is best to use dried red peppers from Huaxi, Guizhou, Zunyi, or Sichuan. Those from other provinces are not spicy and will not be fragrant when made into oil. The most attractive thing about oily chili peppers is their fragrance, so the method is very particular. 1. First of all, the chili peppers must be selected for chili powder, and then placed next to the stove to dry the chili peppers. Then use a mortar or a vessel similar to traditional Chinese medicine to grind the chili peppers. Pound it into small pieces, not small granules or powder like in the north. 2. Prepare auxiliary ingredients: Sichuan peppercorns, peanuts, sesame seeds, etc. Do not crush them. The amount depends on one's preference. It is best to go to a Chinese medicine doctor to buy some opium fruit and crush it. Of course, it is a small amount and it is also a kind of spice. 3. Pour the rapeseed oil into the pot and heat it until it smokes, then pour it into the container for the chili peppers. Remember to turn the chili peppers quickly at the same time, otherwise it will be easy to burn; if the oil is not hot, the chili peppers will not be fragrant enough. If the oil is not cool yet, taste it a little and you will feel it is very spicy. If you don’t want to cook when the weather is hot in Guizhou, you can scald the leftover rice with boiling water, then add some soy sauce and oil chili pepper, and you will feel very comfortable. of.