1. Chop garlic with a knife, or cut it into pieces

2. Put garlic in a steaming pot (you can use a bowl if you don't have a steaming pot at home)

3. Put rock sugar in the steaming pot

4. Add a proper amount of water to the steaming pot height.

Chili oil:

Method 1

1g of dried Chili noodles (preferably the thicker one), 1g of white sesame seeds, 4g of edible oil and 3 pieces of aniseed Chili oil. Good Chili powder, pepper powder, spiced powder, sesame seeds and salt are mixed and put in a container that is not afraid of scalding.

1. Pour the pepper noodles and some white sesame seeds into a heat-resistant container, because the pepper noodles will boil when heated, so the container should be large enough.

2. Pour a proper amount of oil into the pot, and put some aniseed when cooling the oil.

3. when the oil burns to 9% heat (smoke), turn off the fire and take out the aniseed.

4. when the oil is slightly cool, pour it into the Chili noodles several times, stir well, and use it after cooling. The remaining red oil peppers can be bottled for

Chili oil

.

Method 2

The ratio of pepper to prickly ash is 2: 1

1. After the pot is heated (smoking), pour in the oil (in fact, you can directly use the black oil that has been repeatedly fried, so as to save the cost and avoid spilling the black oil that can't be reused), put in a spoonful of bean paste, and keep stirring with the spoon. The oil itself is moist, and the left wing will boil during the heating process.

2. when the boiling is not very strong, put two spoonfuls of water, then pour the Chili noodles in and continue to stir, and at the same time, reduce the heat to medium heat. When the granules of Chili noodles are a little hard, put pepper, celery, coriander root, onion slices, carrot slices, stiff slices, garlic heads and shallots into the oil (this will not only increase the fragrance of the oil, but also drive away the burnt gas of the oil during heating, and also drive away the fishy smell in the black oil).

3. Keep the fire in the middle and keep stirring. When the other things in the oil are dry, you can stop the fire (this process takes about 3 to 45 minutes), continue stirring until the oil stops boiling, and then put it aside for about half an hour.

4. Finally, filter out the impurities with a colander, and then filter the oil with gauze, so that a bright, spicy and tasty red oil is refined.