Method 1: Prepare dried Chili noodles100g (preferably the thicker one), white sesame seeds10g, 400g of edible oil and 3 slices of anise pepper oil. Mix the good Chili powder, pepper powder, spiced powder, sesame and salt and put them in a container that is not afraid of scalding. Make 1. Pour Chili noodles and some white sesame seeds into a heat-resistant container. Because the Chili noodles will boil when heated, the container should be large enough. 2. Pour the right amount of oil into the pot, and add some star anise after the oil cools. 3. When the oil burns to 90% heat (smoke), turn off the fire and take out the star anise. 4. When the oil is slightly cold, pour it into the Chili noodles in several times, stir well, and then use it after cooling. The remaining red pepper can be bottled to make Chili oil. Method 2: The ratio of pepper to pepper is 2: 1 1. After the pot is hot (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which can save the cost and avoid overflowing the black oil that cannot be reused), add a spoonful of bean paste, and keep stirring with a spoon. The oil itself is wet, and the left wing will boil during heating, but it will not boil very much. 2. When the boiling is not very strong, put two spoonfuls of water, then pour in the Chili noodles and continue stirring. At the same time, turn the fire to medium fire. When the granules of Chili noodles are a little hard, put Chili, celery, parsley root, onion slices, carrot slices, hard slices, garlic heads and shallots into the oil (this will not only increase the fragrance of the oil, but also drive away the burnt gas when the oil is heated, and also drive away the fishy smell in the black oil). 3. Keep the fire in the middle and keep stirring. When other things in the oil are no longer wet and dry, you can stop firing (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and set aside for about half an hour after cooling. 4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted. Method 3: Main ingredients: dried chili, oil accessories: ginger, garlic, oil, and salt chili oil [1] Practice: 1, chili is softened with boiling water after cleaning; 2, ginger and garlic peeled; 3. Ginger and garlic are smashed; 3. Put the pepper into a blender, add ginger, garlic and appropriate amount of salt, and crush the pepper with appropriate amount of water for later use; 4. Method 4: Take a small bowl special for microwave oven, pour in oil, and heat it in the microwave oven with high fire (700 watts) for 2 to 3 minutes without covering it. Take the hot oil out of the bowl with a heat insulation pad and immediately pour it into the Chili noodles. This means that the oil surface is a little boiling, indicating that the oil temperature is suitable. Then add star anise. If the oil does not boil, pour it into the Chili noodles and heat it for 1 to 2 minutes. Take out the heated Chili oil and stir it a little before eating. Method five. 50g of fine red pepper, 20g of chopped green onion, 65,438+0,000g of oil, and a little spice (one star anise, several fragrant leaves and one ginger). Put pepper into a container and mix well with a little cold oil. There is no water in the container, and the pepper powder needs to be dried. If it gets wet, people should stand by and pay attention to prevent oil from spilling. ) Put the oil in the wok, add the spices, and after the chopped green onion is blackened by low heat, remove the residue, pour the oil into a container filled with Chili powder and stir well. Put the oil in the bottle the next morning. Method 6: Season 500g fresh pepper, 20g fresh pepper and 500g rapeseed oil. Make 1. Remove the pedicels of fresh peppers, string them together with iron bars, and burn them on charcoal fire until the epidermis is slightly wrinkled. Then leave Chili oil, take out the iron bars, put them in a bowl, add fresh peppers and mash them into paste. 2. Take fire in a clean pot, refine rapeseed oil and pour it into Chili sauce. Key Chili oil 1. This is a folk method of making Chili oil, which is widely used in the border generation between Chongqing and Guizhou, especially eating new tofu, which is particularly popular. 2. Because of the high water content of fresh peppers, the oil temperature should be higher. 3. This kind of Chili oil will have a special taste when eaten with soy sauce, monosodium glutamate, chopped green onion and fish sauce, and a little crisp soybean and bean sprouts can also be added. 4. The fried peppers are delicious and spicy, with a long aftertaste. Fresh peppers can also be ground into paste with a meat grinder. Method 7 Seasoned Chili noodles 1 500g, onion1kg, coriander root 250g, Arnebia euchroma100g, cinnamon bark 50g, star anise 40g, Amomum tsaoko (mashed) 30g, ginger slices 750g, garlic cloves (mashed) 750g and Dahongpao pepper 60g. Make 1. Heat a pan, add vegetable oil, add onion root, ginger slices, garlic cloves, cinnamon, star anise, Amomum tsaoko, Arnebia euchroma and coriander, stir well, and remove all residues. 2. Put the Chili noodles into a stainless steel bucket for later use. 3. Put Dahongpao Zanthoxylum bungeanum into the pot, stir-fry the vegetables to smell and hemp, then take out the Zanthoxylum bungeanum, pour the oil into the bucket with Chili noodles, stir well and let it stand for one night. Key 1. When frying spices, the oil should be boiled first, and then fried after turning off the fire to prevent the oil from overflowing and scalding. 2. When frying Dahongpao pepper, the oil temperature should not be too high. It is best to bring out the hemp smell by a small fire for a while. When the temperature is high, it is easy to fry and the oil is bitter. When you pour the oil on the Chili noodles, stir it while pouring it. After pouring the oil, add a little water and stir, so that the excited Chili oil has better color and taste.