1. Choose dry red peppers with a moisture content of less than 12%, which must be spicy, free of impurities and mildew;

2. Put fresh vegetable oil into the pot, Bring the oil to a boil over high heat to evaporate its odor, and stop the fire when the oil temperature naturally cools to 40% to 50% of the oil temperature.

3. Put the roasted pepper pieces into the cooling oil, stir, soak for about 1 hour, heat over low heat until the peppers turn light brown, and stop the fire;

4. Take out the peppers piece. After the oil temperature returns to room temperature, soak it for 24 hours, take it out, and filter the red oil. Features: The oil is bright red in color, clear and transparent, and has a strong spicy taste.

Tip: After the oil temperature returns to room temperature, the added chili peppers can be allowed to stand for a while before being clarified. Sesame oil is a prohibited vegetable oil.