100ml of vegetable oil, 4 tablespoons of chili powder (60g), 1 segments of aniseed, 1 pieces of bay leaves, 4 dry red peppers, about 15 pieces of Sichuan peppercorns, about 8 pieces of cumin, 1 knots of cinnamon bark, 1 tablespoons of white sesame seeds (15 grams), 2 slices of ginger, 1/2 teaspoons of salt (about 3 grams), 1/3 teaspoons of sugar (about 1 grams),

2. Method:

(1), Cut the dry red pepper into small circles and set aside.

(2) Pour oil into the pot. When the oil is cold, add aniseed, bay leaves, pepper, cumin, cinnamon, and ginger slices. Heat over medium-low heat and slowly stir-fry until fragrant. When the ginger slices are fried, When it becomes shriveled and brown, turn to low heat, add the cut chili rings, continue to fry for 1 minutes, and turn off the heat.

(3) Put chili powder, salt, and sugar in a high-temperature container, mix well, and then spread a layer of white sesame seeds (or follow this order: put chili powder first, then sugar, then sesame seeds, and finally spread a layer of white sesame seeds) Salt).

(4) Filter out all the spices from the fried oil, then heat it again (if white smoke rises), remove from the heat, pour the oil into the chili noodles after 5 seconds, and then mix well with chopsticks. Can.

(5) The freshly made chili oil can be eaten directly or cooled and stored in a bottle.