Don't choose raw peppers, choose dried peppers, and try to choose the kind with thick meat and few pepper seeds. This kind of pepper has a strong spicy taste. Dried peppers are easy to fry, and the yellow color is not only unsightly, but also the Chili oil is easy to turn black. Therefore, an experienced chef will soak the dried chilies in water before making spicy seeds. Doing so can ensure that the color of oil pepper is red and bright, and the pepper has a strong spicy taste. After soaking in water, dried peppers will absorb some water and soften the meat quality of peppers. Pepper contains water, so it is not easy to change color during long-term frying.

Pepper has the functions of promoting blood circulation, enhancing blood vessel elasticity, reducing the incidence of arteriosclerosis and preventing cardiovascular diseases, among which capsaicin and beauty beauty are effective and deeply loved by women. Basically, I will choose persimmon pepper to enhance the fragrance, and the smaller Yunnan dried pepper will provide enough spicy degree, and at the same time, it will be matched with bright red dried pepper. Although it is difficult for this dried pepper to achieve moderate spicy degree, it can be well matched with Yunnan dried pepper.

Heat the oil in the pan until it is very hot. When you see smoke coming out, shake it. Then pour the hot oil into a bowl, and the oil will cover one third of the Chili noodles and stir. In this way, sesame oil spicy seeds are ready. And 70% hot oil will make the Chili noodles spread quickly without blackening, and look very red and bright. Then there is the usual heat of 50%, which is very close to the heat of 70%, but the spreading speed of Chili noodles is relatively slow. When the oil is less than 50% hot, the Chili noodles will not spread.

Put more cooking oil in the pot, add a little star anise, pepper, clove, fennel, tsaoko, cinnamon and fragrant leaves to slowly boil out the fragrance, and finally add shallots. When the above ingredients are boiled and discolored, all the oil begins to smoke. Start heating the oil, add onion, celery and coriander, fry until soft and yellow, and take out. Pour in water-controlled spices, do not fry for 40 minutes, and take out the spices. If you want Chili oil to look redder and more beautiful, you can fry a little Lithospermum in it.