Ingredients: 3 tablespoons of coarse Chili powder, 3 tablespoons of fine Chili powder, 1 tablespoon of white sesame, 2 tablespoons of chopped peanuts; Half onion, half garlic, 3 shallots, coriander 1 root; 5 fragrant leaves, 3 star anise, 5 tsaoko, cinnamon1; Rapeseed oil and salt are appropriate.

Step 1: Mix the thick and thin Chili powder in the same proportion. A bowl of Chili oil needs about one third of Chili. Coarse Chili noodles are fragrant and spicy, while fine Chili noodles are mainly for rose color.

Step 2: Add 1 spoon of white sesame seeds and 2 tablespoons of chopped peanuts to the Chili bowl. Peanuts are best simply fried, peeled and crushed. The amount of white sesame seeds and peanuts can be adjusted according to your own taste. I put in more chopped flowers. Add 2 tablespoons of rapeseed cooked oil and half a spoonful of salt and mix well.

Step 3: Prepare fresh spices, such as onions, shallots, coriander, garlic, etc. These are all ingredients that are easy to produce spicy taste.

Step 4: Use fragrant leaves, Amomum tsaoko, cinnamon and star anise as dry ingredients, and you can also add some cloves, but remember that the amount of dry ingredients should not be large, so as not to take away the spicy taste of pepper.

Step 5: About half a bowl of rapeseed oil, add all fresh spices and dry spices into the cold oil, and slowly cook the fragrance with low heat.

Step 6: It takes about 10 minutes. When all the spices in the pot turn brown, turn off the fire and take them out.

Step 7: Wait for about 20 seconds. When the oil temperature drops to 80% heat, pour half of the rapeseed oil into the pepper bowl and stir it evenly in time. Wait a few seconds, the oil temperature is 50% to 60% hot, then pour in the remaining rapeseed oil and mix well.