1. Zanthoxylum bungeanum and capsicum are soaked in warm water (this is to prevent the oil from scaling too fast when it is burnt, and the oil will be bitter).

2. Prepare some Chili noodles and sesame seeds. Divide the Chili noodles into three parts (I'll tell you the benefits later).

Production process:

1. Pour rapeseed oil into the pot (rapeseed oil smells good). If there is no rapeseed oil, the others can be cooked to 50% to 60% heat. Add the soaked pepper and pepper. Stir-fry until the fragrance is overflowing (at this time, you will find that it will not burn, because it has been soaked before). Continue to heat the oil thoroughly.

2. Add 1/3 Chili noodles and sesame seeds to the bowl and pour the oil. The first time you pour the oil is to make the red oil fragrant enough. )

3. After one minute, add 1/3 Chili noodles to the bowl and pour the oil (the second time is to make the red oil spicy enough).

4. Finally, add Chili noodles and pour oil (the third time is to make the red oil red enough)

Say so much. In fact, as long as we grasp one key point: refuel in three times. I hope you will like it. This is one of the essential seasonings of Sichuan cuisine. Eat more if you like spicy food, and eat less if you don't like it. It's harmless to your health.