Red pepper (Chengdu called cooked pepper) has several points, proportion, oil temperature and so on. I'll tell you how I do it: we are used to extracting red oil from rapeseed oil.

The materials are: rapeseed oil, Chili noodles, ginger, tsaoko, walnut and sesame.

Here are a few precautions: turn off the fire after the vegetable oil is burned to 90% oil temperature. When it is just refined, add a few mashed ginger for refining. When the vegetable oil smokes and the ginger turns slightly sticky, stick some oil with a spoon and see that the oil turns light on the stove.

Pepper noodles are the most important. We are used to using two-well strips and like to eat Chili. Now, we can add bullets or more spicy Chili noodles in proportion. When choosing peppers, you must choose complete, fleshy, brown-red dried peppers to fry slowly, and add vegetable oil or other authentic oil when frying. It turns out that I bought dried peppers for franchisees in Chengdu and made them into Chili noodles. When I was in the processing factory, I saw that the dried peppers pulled by the wholesale market owners could not be sold. The processing factory recognizes money but not people. Stir-fried dried Chili peppers are hammered into noodles with electricity, and pigment and ginger powder are added while hammering. Finally, his Chili noodles are beautiful and attractive.

So a friend said that his red oil was not fragrant. In fact, there is no need to add so many spices to refine red oil. You just need to control the Chili noodles and master the examples and oil temperature. The ratio of pepper to oil is suggested to be 1:7, which can be adjusted according to the required spicy degree. I suggest you add sesame seeds first, preferably red oil, and then add them.