Method of making oil chili:

Main ingredients: rapeseed oil 700 ml; chili pepper 200 grams; 30 grams of white sesame seeds; 5 grams of peppercorns; 3 grams of sugar; 3 grams of refined salt.

Accessories: 1 packet of spices; 2 parsley; 2 scallions.

1. cilantro, scallions, wash and drain water after knotting. Do not drain the water, easy to splash oil in the pot.

2. Take a stainless steel deep pot, add the weighed chili noodles, white sesame seeds, peppercorns, sugar and refined salt in turn.

3. Dry the frying pan, pour in canola oil, and slowly increase the temperature over medium-low heat.

4. When the oil boils, pour in the spices, cilantro and scallions.

5. Turn the heat down, let the oil maintain a temperature, and slowly fry out the flavor of the spices and then turn off the heat. Remember not to turn on the heat, will be fried paste, affect the flavor.

6. Pour a quarter of the oil into the chili noodles and stir quickly.

7. For the rest of the canola oil, drain off the spices when the temperature drops to 30 to 40 degrees.

8. Pour it back into the chili noodles, mix thoroughly and let it sit. After the temperature is thoroughly cooled, put it inside an airtight jar and leave it for a day and a night, then you can open it and use it.