Method 1

Preparation

100 grams of dried chili noodles (preferably the thicker kind), 10 grams of white sesame seeds, 400 grams of cooking oil, 3 aniseed. Mix good chili powder, pepper, allspice, sesame seeds, and salt and put them in a container that is not afraid of burning.

Preparation

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

2. Pour an appropriate amount of oil into the pot, and when the oil is cold, add a few grains of aniseed.

3. When the oil is 90% hot (smoking), turn off the heat and remove the aniseed.

4. When the oil is slightly cool, pour it into the chili noodles in batches, stir well, and use after cooling. The remaining red oil chilies can be bottled and used.

Method 2

The ratio of chili pepper to Sichuan peppercorns is 2:1

1. Heat the pot (smoke) and pour in the oil (in fact, you can directly Use black oil that has been fried repeatedly to save costs and avoid throwing away the black oil that cannot be reused). Put a spoonful of bean paste and stir it constantly with a spoon. The oil itself has moisture, and the left wing is in the heating process. It will boil. When the boiling is not very intense, add star anise, cinnamon, and bay leaves, and continue stirring for a while;

2. When the boiling is not very intense, add two spoons of water, and add the chili peppers. Pour the noodles in and continue to stir, while reducing the heat to medium. When the particles of the chili powder are a little hard, put the peppercorns, celery segments, coriander roots, onion slices, carrot slices, ginger slices, garlic heads, and shallot knots into the oil (on the one hand, this will increase the aroma of the oil, and on the other hand, It can get rid of the burnt gas during the heating process of the oil, and it can also get rid of the fishy smell in the black oil).

3. Keep the fire on medium and stir constantly. When other things in the oil no longer have moisture and become dry, you can stop the fire (this process takes about 30 to 45 minutes). Continue stirring until the oil no longer boils. After it cools down, set it aside for about half an hour.

4. Finally, use a colander to filter out the debris, and then use gauze to filter the oil. Then, a bright red, spicy and flavorful red oil will be refined