Chili oil is an oily condiment commonly used in duck meat processing. It is made from dried chilli by heating in vegetable oil. The processing method is as follows:

Select dry red peppers with strong spicy taste, no impurities and no mildew, wash them with clear water, dry them, and cut them into small pieces. Add fresh vegetable oil into the pot, boil the oil with strong fire, and cool it to room temperature after the odor volatilizes. Put the chopped pepper into the cooling oil, stir constantly and soak for about half an hour. Then slowly heat to the boiling point, stir-fry until the pepper is yellowish brown, and immediately cease fire. Take out the chilli blocks, cool the chilli oil to room temperature, filter with cotton cloth, and add a little chilli red for color matching, thus obtaining the finished product. The proces chili oil is best left to stand for a period of time, and then sold or utilize after clarification, and its color is bright red or orange red, clear and transparent, spicy, and has no bad taste.