Cleaning dried peppers to remove damp and musty smell → baking into pieces → heating refined vegetable oil → cooling → soaking → heating → cooling → filtering → finished products.

Method:

① Dry red pepper with water content lower than 65438 02% was selected. Strong spicy taste, no impurities and mildew required.

(2) Put fresh vegetable oil into a pot, boil the oil with a big fire to volatilize its odor, and cease fire when the oil temperature naturally cools to 40% to 50%.

(3) Put the roasted pepper fragments into cooling oil, stir and soak for about 1 hour, heat with low fire until the pepper is light brown, and cease fire.

(4) Take out the pepper fragments, soak them for 24 hours when the oil temperature returns to room temperature, take them out, and filter out the red oil. Features: bright red oil, clear and transparent, with strong spicy taste.

Tip: After the oil temperature returns to room temperature, you can let the added pepper stand for a while and then clarify. Sesame oil is prohibited in the selected vegetable oil.