Ingredients: 100g dry chili noodles (preferably the thicker kind), 10g white sesame seeds, 400g cooking oil, 3 chili oil cubes aniseed. Mix good chili powder, pepper, allspice, sesame seeds, and salt and put them in a container that is not afraid of burning. To make 1, pour the chili noodles and some white sesame seeds into a heat-resistant container. Since the chili noodles will boil when heated, the container must be large enough. 2. Pour an appropriate amount of oil into the pot, and when the oil is cold, add a few aniseed ingredients. 3. When the oil is 90% hot (smoking), turn off the heat and remove the aniseed. 4. When the oil is slightly cool, pour it into the chili noodles in batches, stir well, and use after cooling. The remaining red oil chili peppers can be bottled and used.

Method Two

The ratio of chili pepper to Sichuan peppercorns is 2:1 1. Heat the pot (smoke) and then pour in the oil (in fact, you can directly use black oil that has been fried repeatedly. This saves costs and does not use black oil that cannot be reused. (Splash out the oil), put a spoonful of bean paste, stir constantly with a spoon, the oil itself has water, the left wing will boil during the heating process, when the boiling is not very strong, add star anise, cinnamon, bay leaves, Continue stirring for a while; 2. When the boiling is not very strong, add two spoons of water, pour the chili noodles in and continue stirring, while reducing the heat to medium. When the particles of the chili powder are a little hard, put the peppercorns, celery segments, coriander roots, onion slices, carrot slices, stiff slices, garlic heads, and shallot knots into the oil (on the one hand, this will increase the aroma of the oil, and on the other hand, It can get rid of the burnt gas during the heating process of the oil, and it can also get rid of the fishy smell in the black oil). 3. Keep the fire on medium and stir constantly. When other things in the oil no longer have moisture and become dry, you can stop the fire (this process takes about 30 to 45 minutes), and continue stirring until the oil is no longer there. Bring to the boil, and when it has cooled down, set it aside for about half an hour. 4. Finally, use a colander to filter out the debris, and then use gauze to filter the oil. Then, a bright red, spicy and flavorful red oil will be refined.

Method three

Ingredients: dried chili, oil and accessories: ginger, garlic, oil, salt Method: 1, wash the chili, soak in boiling water till soft and set aside 2. Peel the ginger and garlic, smash the ginger 3. Put the chili in a blender and put Ginger, garlic, appropriate amount of salt, add appropriate amount of water and mince until ready for use 4. Put a lot of oil in the pot, heat the oil, put it in the chili pot, fry the chili peppers slowly over medium heat until they are cooked, it will take about half an hour, one side Stir while frying so that it doesn't stick to the pot easily. After it's done, let it cool and put it in a bottle.

Method four

Take a small bowl designed for microwave ovens, pour oil in it, and heat it in the microwave on high heat (700 watts) for 2 to 3 minutes without a lid. Place a pot on the bowl, take out the heated oil, and immediately pour in the chili noodles. If the oil surface is boiling a little, it means the oil temperature is more suitable. Add the star anise. If the oil is not boiling, pour in the chili noodles and heat again. 1 to 2 minutes, take out the heated chili oil, stir briefly and serve.

Method five

50 grams of fine red chili powder, a few spices (one star anise, a few bay leaves, a piece of ginger), 20 grams of chopped green onion, 1000 grams of oil, put the chili powder into a container, mix well with a little cold oil, (the container There should be no moisture inside, and the chili powder should be dry. If it gets wet, people should stand aside and watch to prevent the oil from overflowing.) Put oil in the wok, add the spices, and cook the chopped green onions over medium-low heat until the chopped green onions are charred, then remove the residue. Pour the oil into the container with the chili powder and stir well. Leave the oil until the next morning and refill it in a bottle.

Method six

Seasoning: 500 grams of fresh chili, 20 grams of fresh pepper, 500 grams of rapeseed oil. Preparation 1. Remove the stems of fresh chili peppers, skewer them with iron skewers, and cook over charcoal fire until the skin becomes slightly wrinkled. Remove the chili oil from the fire, pull out the iron skewers, put them in a bowl, add fresh pepper and mash into paste. 2. Heat a clean pot, add rapeseed oil until cooked, pour into chili paste and serve. Key 1. This is a folk method of making chili oil. It is widely used on the border between Chongqing and Guizhou. It is especially popular for eating new bean curd. 2. Because fresh peppers have a high moisture content, the oil temperature should be slightly higher. 3. When eating this kind of chili oil, add soy sauce, monosodium glutamate, green onions, and fish-flavor sauce to give it a unique flavor. You can also add a little fried soybeans, minced bean sprouts, etc. 4. After frying, this chili is spicy and fragrant, with a long aftertaste. 5. Fresh chili peppers can also be minced with a meat grinder.

Method seven

Seasoning: 1500g chili noodles, 1kg green onion, 250g coriander root, 100g comfrey, 50g cinnamon, 40g star anise, 30g grass fruit (beaten), 7 ginger slices