1. After the pot is hot (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which can save the cost, so as not to spill the black oil that can't be reused), put a spoonful of bean paste, and keep stirring with the spoon. The oil itself is wet, and the left wing will boil during heating. When the boiling is not very strong, add star anise, cinnamon, fragrant leaves and fragrant leaves.

2. When the boiling is not very strong, put two spoonfuls of water, then pour in the Chili noodles and continue stirring. At the same time, turn the fire to medium fire. When the granules of Chili noodles are a little hard, put Chili, celery, celery root, onion slices, carrot slices, ginger slices, garlic heads and shallots into the oil (this will not only increase the fragrance of the oil, but also drive away the burnt gas when the oil is heated, and also drive away the fishy smell in the black oil).

3. Keep the fire in the middle and keep stirring. When other things in the oil are no longer wet and dry, you can stop firing (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and set aside for about half an hour after cooling.

4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted.