Ingredients: Chili powder, white sesame, salt, cooking oil. Note: Chili powder can be replaced by Chili slices, sesame seeds are best with white sesame seeds, and the final red oil is better in color. The edible oil is sunflower seed oil, which can be replaced by salad oil.

Ingredients A: dried pepper, pepper, star anise, tsaoko and fragrant leaves. Note: If you don't like pepper, you can use pepper, tsaoko and fragrant leaves instead. If you don't have it at home, you can omit it

Ingredients b: onion, onion, ginger and garlic.

Ingredients c: white sugar. Note: white sugar plays a role in refreshing, only a small amount is needed, and the final red oil is not sweet.

Mix pepper noodles, white sesame seeds and proper amount of salt evenly and put them in a heat-resistant and waterless container. Note: salt should be put according to the amount of cooking. Adding salt can prevent red oil from being spicy for a long time.

Mix ingredients A (dried pepper, pepper, star anise, tsaoko and fragrant leaves). ) Soak in warm water for 10 minute, and drain for later use; The onion in ingredient B (onion, onion, ginger and garlic) is cut into sections, the onion is shredded, and the ginger and garlic are pressed into thin slices with a knife. Note: Component A must be soaked in water, so that the fragrance of the component will melt into the oil with the water during cooking. If it is cooked directly, it is easy to have a burnt smell.

Don't fire yet, pour in cooking oil, put the drained materials A and B into the pot, and simmer slowly. At first, there will be many bubbles in the pot. Don't worry, this is because the water in the ingredients is evaporating, and it won't leak oil. Note: Amy uses an induction cooker for cooking, and uses the second firepower (power 800W, temperature 120). If you use a gas cooker, just turn it to a small fire, that is, only the inner ring of the gas cooker has a fire.

Cook until there are no bubbles in the pot, and continue to stew until the ingredients zoom. First, turn off the pot, take out the ingredients with a colander and throw them away.

Re-fire, heat to medium heat until the oil in the pot smokes slightly, pour the oil into the container filled with Chili powder with a spoon, and immediately mix the Chili powder with the oil with a spoon after each spoon of oil.

When the temperature of red oil is slightly hot, add a spoonful of white sugar and stir well. Red oil can be easily sealed and stored in the refrigerator after it is completely cooled. Note: The freshly made red oil is not the most fragrant. If you have patience, put it for a day before eating, and the taste of red oil will be particularly fragrant.