I buy sesame pepper oil from the supermarket now. It is good for cooking and cold dishes. If the dosage is not large, it is recommended to buy it directly. One bottle can last a family of three almost a month.

The focus is on the spicy oil. The most awesome, fragrant and spiciest recipe is shared with you for free:

1.

Put the chili noodles in equal parts Put three bowls and set aside (I usually use steamed bun-sized bowls). In the second bowl, add a small spoonful and a half of sugar, an appropriate amount of salt, an appropriate amount of peppercorns, and a small spoonful of thirteen-spice powder.

2.

Heat oil (preferably dark rapeseed oil). It is best to use a small pot on the induction cooker to keep the temperature at about 180 degrees.

3.

Add diced ginger, diced onion, and garlic slices into the oil, stir-fry until browned and remove from the pan. Throw it away if it is no longer useful. Turn off the heat.

4.

After the oil cools down for a few seconds, add a handful of white sesame seeds and stir thoroughly. Then pour the first bowl of chili noodles into the oil and stir thoroughly.

5.

Pour in the second bowl of chili noodles and stir well. Pour in the third bowl of chili noodles and stir well (the third bowl can be splashed with more chili noodles to make it redder. ).

6.

Add three to five drops of vinegar, stir evenly, and remove from the pot.

According to the size of your chili can, you should budget the amount of chili noodles and oil in advance, and adjust the ratio of oil according to your own preferences, but it should be enough to stir three bowls of chili noodles at least. If you like more chili oil, Whole oil. The temperature of the oil is very important. If the heat is not good, it may become charred and taste bitter. You will get the hang of it after practicing a few times. The recipe is indispensable except for the pepper noodles.

The important and confusing thing is: pour the chili noodles into the oil, not the oil on the chili noodles!