1. After the hot oil is allowed to stand for more than ten seconds, the oil temperature is about 60% to 70% hot. Pour one third of the hot oil into the pepper with a spoon.

2. Let the oil stand for about half a minute, wait until the oil temperature drops to about 40-50%, and then pour the oil for the second time, or pour one third of the oil.

3. When the oil temperature drops to about 30%, pour all the remaining oil in the pot into the basin, add a little edible salt and stir evenly with a spoon.

4. Add a bottle of mature vinegar immediately. At this time, there will be a fierce reaction in Chili oil. Stir quickly with a spoon. Finally, add a bottle of mature vinegar, which can completely stimulate the spicy taste of pepper. Many people lose this step when frying Chili oil, which leads to the spicy oil that is not fragrant enough.

5. Finally, cover the prepared Chili oil and let it stand in a cool and dry place for 24 hours. After the chilli oil is completely cooled, put it in a clean container and seal it.