1, main ingredients: 5 kg of rapeseed oil, 0/50g of onion/kloc, 50g of onion, 50g of garlic, 30g of ginger, 200g of Vitex negundo, 0/50g of bullet/kloc, 0/00g of sesame/kloc, 20g of Wang Shouyi thirteen spices and aged vinegar/kloc.

2. Spices: 5 grams of fennel, 8 grams of fragrant leaves, 8 grams of prickly ash, 20 grams of pepper, 5 grams of star anise 10, 5 grams of clove, 8 grams of cinnamon, 5 grams of cardamom, 8 grams of fragrant fruit, 6 grams of Amomum tsaoko and 5 grams of Lithospermum.

Production steps:

1, first put all seasonings in warm water for 20 minutes, and then control the water for later use.

2. Cut the pepper into sections, put a little oil in the pot, fry the pepper dry with a small torch, and fry it crisp. Never use a big fire to avoid burning. Mash the fried chilies with a cooking machine or garlic mortar, mash them into medium-coarse chili noodles, put them into a larger pot, and put thirteen spices into a pot and stir them evenly for later use.

3. Put 5 kg of rapeseed oil into a pot and boil it over high heat until it reaches more than 300 degrees. If there is no thermometer, burn it for 5- 10 minutes, then turn off the fire and wait for the oil to cool. If you can't turn off the fire, put in the raw materials and it will explode.

4. When the temperature drops, add onion, ginger and garlic, and fry them with a small torch until they turn yellow. Take out onion, ginger and garlic, and add traditional Chinese medicine spices. Traditional Chinese medicine spices must be fried slowly with low fire. It usually takes about 40 minutes to see the spices dry, and then you can add Arnebia euchroma. When the color is fried, you can remove all the seasonings and throw them away. You can stir-fry sesame seeds at this time.

5. Then pour the oil into the pepper noodles several times and stir well. You can't pour it all at once, it's easy to fry the Chili noodles, and finally add white wine and mature vinegar. Also, it should be sealed and stored for 24 hours before use, and the red oil can be red and fragrant after 24 hours.

note:

1, rapeseed oil must be burned for more than 5 minutes after the fire is smoked to volatilize the smell of rapeseed oil.

2, master the method of oil temperature when putting raw materials. After the oil is burned and the fire is turned off, throw some peppers in. Pepper is not fried immediately, but sinks first and then floats slowly. At this time, you can put onion, ginger and garlic to continue the operation.

3. use a kitchen knife to break large pieces of spices, such as fragrant fruits and tsaoko, and the fragrance will be released more easily after breaking.

4. Lithospermum is used to adjust the color of Chili oil, and the dosage can be adjusted according to your own needs.