Prepare all kinds of spices: white buttons, star anise, tsaoko, angelica dahurica, fragrant leaves, cinnamon, wood? Fragrant, fragrant fruit, galangal, rhizoma Dioscoreae Septemlobae, fennel, etc. The detailed formula will be published at the end of the article, please read it patiently. Prepare an appropriate amount of green onions, shallots and celery; One onion, change the knife; A handful of coriander; Garlic is broken; Ginger is broken.

Production method:

1. Add a little water to the pot, wash the spices and soak for 30 minutes.

2. Pick up the pot and heat it. Pour 2 kg of pure rapeseed oil and heat it to 60% to 70% heat.

3. Pour in the prepared ingredients, add appropriate amount of green and red peppers, drain the seasoning, pour into the pot, turn off the heat, and slowly stir-fry the fragrance;

4. Prepare 500 grams of Erjingtiao Chili powder (Erjingtiao Chili is mainly spicy), add 250 grams of Chaotianjiao Chili powder (Chaotianjiao mainly plays a role in enhancing the spicy taste in red oil, and do not add or add less if you don't like spicy food), add about 100 grams of white sesame seeds, and stir well together. If there are peanuts, you can add some chopped peanuts to make the red oil more fragrant. Put a little pepper powder, don't put it;

5. When the ingredients in the pot are fried to brown, you can fish out the dregs in the pot and pay attention to filter them again with a secret leak;

6. Pour the hot oil into the pot with peppers for three times. When pouring oil for the first time, raise the oil temperature to 60-70%. When pouring oil, pay attention to constantly stirring with a spoon to ensure uniform heating; When the oil temperature drops to 50-60%, start the second refueling; When the oil temperature drops to 40-50%, pour the remaining hot oil;

7. If there is a lot of foam in the basin, you can hit it with a small spoon or ignore it. It will disappear automatically after standing for a few hours.

8. The blended red oil must be sealed and let stand for 24 hours before it is delicious.