1. Wash fresh sheep oil (about 4g) with warm water and cut it into small pieces.

2. Put the dried red pepper noodles (1g) in a large bowl with high temperature resistance, add half a spoonful of fried sesame seeds (to add flavor), and stir with chopsticks.

3. Add half a bowl of water to the wok, bring to a boil, and add sheep oil.

4. Turn to low heat, simmer slowly, turn with a shovel, so that the sheep oil is heated evenly, and slowly evaporate water and overflow grease.

5. When the oil residue turns brown and floats on the oil surface, use a waterless colander (the colander must be drained of water, otherwise, the water will splash when it meets hot oil, which is dangerous) to remove the oil residue and throw it away.

6. Turn off the fire, and slowly pour the boiled sheep oil into the Chili noodles, while gently stirring with chopsticks, pour a little at a time and pour it several times to prevent the oil from overflowing when the Chili noodles are hot.

7. Before the goat oil pepper is solidified, stir it frequently with chopsticks so that the pepper noodles can be evenly distributed in the goat oil.

8. When the goat oil chilli oil is completely solidified, use a knife on the surface of the goat oil and melt it with a cross knife. Divide the solidified goat oil chilli oil into small pieces, put them in a fresh-keeping box (or a fresh-keeping bag) and put them in the refrigerator for cold storage, which is especially convenient, hygienic and healthy.