1, material: vegetable oil is about 500ML (peanut oil and olive oil are not recommended, both of which have heavy odor, which will affect the effect of red oil), pepper 1 tablespoon, cinnamon (pinky size 1 block), fennel 1 teaspoon, and white sesame/kloc.

2. Burn the vegetable oil until it smokes, turn off the fire, wait for it to cool for about 2-3 minutes, and then add the onion and ginger slices first.

3. When you see that there are no bubbles around the ginger slices and onion segments, add other ingredients except white sesame seeds, and don't add Chili powder for the time being.

4. Cook on low heat 15-20 minutes. In the meantime, stir the materials in the pot with a spoon several times to prevent the pot from sinking to the bottom.

5. Add Chili powder and cook for 15-20 minutes, and continue to stir the materials in the pot for many times.

6. Add white sesame seeds, simmer 10- 15 minutes, and then turn off the heat.

7. Pour the whole pot of oil into a large bowl, cover it with plastic wrap and let it stand for 24 hours.

8. Except for sesame, pour red oil and sesame into a glass bottle for preservation.