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Zanthoxylum bungeanum (1 tablespoon), clove (4-6 capsules, which have a heavy taste and should not be put more), cinnamon (2-3 capsules with the size of little finger), fennel (1 tablespoon), white sesame (1 tablespoon) and tsaoko (1-

Practice: Boil 2.5 cups of vegetable oil (about 500 grams, rapeseed oil is the top grade, which can be replaced by soybean salad oil) in the pot, put it in the shade, add onion and ginger pieces, adjust the fire to the minimum when you see fine foam emerging from the periphery of ginger and onion, then add pepper, clove, cinnamon, fennel, tsaoko, star anise, fragrant leaves, Lithospermum and Chili noodles, and stir evenly. Add white sesame seeds after 30-40 minutes, continue to cook for 30-40 minutes, and turn off the heat. Air-dry the cooked red oil, pour it into a large glass measuring cup with a mouth or other glass or porcelain containers, seal it with plastic wrap and put it in the refrigerator for 24-48 hours to further dissolve the spicy, red and fragrant flavor of Chili noodles in the oil. At the same time, find some clean and dry glass bottles with lids for use.

1-2 days later, take out the red oil. At this time, you will see that all seasonings have been firmly immersed in the oil like mud with pepper noodles except fragrant leaves, onions, peppers, star anise and a little sesame seeds floating on the oil surface. Pick out the fragrant leaves, onions and star anise floating on it with chopsticks, and then you can easily pour the red oil into the glass bottle prepared in advance. The "mud" with a low cup is discarded.

Supplementary explanation:

1. Fresh red oil just cooked tastes the best, so the red oil cooked once can be mixed with lung slices for 4-5 times (3-5 times the amount of a plate in the hotel each time). It is best to keep the leftovers in the refrigerator and try to turn off the lights within half a month. I have read a beautifully made China cookbook compiled by westerners, which says in black and white that Sichuan red oil will be sealed in a bottle for 60 days after boiling, and I can't help laughing. The author probably doesn't quite understand the difference between this red oil and red wine:)

2. Sannai is an important spice to enhance the fragrance of red oil, also known as kaempferia kaempferia, ginger and dried ginger. It looks like old ginger, and it is generally divided into three types: fresh ginger, sliced and dried or ground into powder. If you are lucky enough to see it in the supermarket, don't hesitate to buy it and put a little when boiling red oil.

3. The use of red oil spices can be flexible, but an important principle is to put less or no strong and weird flavors, such as cumin and curry.