Raw materials:

It is right to choose high-quality Chili noodles for this purpose. I read on the Internet that red oil should be cooked with several different kinds of precious peppers, such as Sichuan Erjin Bar Yunnan Xiaomi Pepper, in a certain proportion. These things may not be available in China, so I dare not expect them:-) From a practical point of view, Korean Chili noodles are a good choice, with ruddy and natural color and moderate spicy degree, which can be obtained everywhere.

In addition to pepper, I will use about ten kinds of spices/seasonings, most of which are commonly used at home and can be bought in supermarkets in China.

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-

Besides Arnebia euchroma, it is basically the most basic seasoning for Chinese food. Xinjiang Arnebia euchroma is a natural pigment commonly used to make Sichuan red oil, which can enhance the red color of red oil. Generally, it can be bought in seasoning shops or Chinese medicine shops in China. I asked my friend to bring this from China a few years ago. It doesn't matter without Arnebia euchroma. Eating Korean Chili noodles alone can also have a good effect.

Forget cinnamon. Never use cinnamon instead, remember.

Boiling: Boil 2.5 cups of vegetable oil (about 500g, rapeseed oil is the top choice, which can be replaced by soybean salad oil), put it in a cool place, add onion and ginger pieces, when fine foam rises around ginger, adjust the fire to the minimum, then add pepper, clove, cinnamon, fennel, tsaoko, star anise, fragrant leaves, Lithospermum and Chili noodles, stir well and boil. 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.

The freshly cooked red oil looks black with oil and ingredients.

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), and the leftovers are best stored in the refrigerator and extinguished as much as possible 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.