100 grams of dried chili noodles (preferably the thicker kind), 10 grams of white sesame seeds, 400 grams of cooking oil, and 3 aniseed.

Mix good chili powder, pepper, allspice, sesame seeds, and salt and put them in a container that is not afraid of burning.

Preparation 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.

Chili oil Chili oil 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 2: The ratio of chili peppers to Sichuan peppercorns is 2:11. 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 it out), put a spoonful of bean paste, stir constantly with a spoon, the oil itself has moisture, the left wing will boil during the heating process, when the boiling is not very strong, add star anise, cinnamon, bay leaves, continue

Stir for a while; 2. When the boiling is not very strong, add two spoons of water, then pour the chili noodles in and continue stirring, while reducing the heat to medium.

When the chili powder particles are a little hard, put the peppercorns, celery segments, coriander roots, onion slices, carrot slices, ginger 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 no longer

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 3 Chili oil Chili oil Ingredients: dried chili pepper, oil auxiliary ingredients: ginger, garlic, oil, salt Method: 1. Wash the chili peppers, soak them in boiling water until soft and set aside 2. Peel the ginger and garlic, beat the ginger into pieces 3. Chili peppers

Put it in a blender, add ginger, garlic, an appropriate amount of salt, add an appropriate amount of water and stir until ready to use. 4. Put a lot of oil in a pot, heat the oil, put it in the chili pot, fry the chili slowly over medium heat until it is cooked, it will take about

Fry for half an hour while stirring so it doesn't stick to the pot. After it's done, let it cool and put it in a bottle.

Method 4: 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 and take out the heated oil. Immediately pour in the chili noodles. If the oil surface is boiling a little, it means the oil temperature is appropriate. Add star anise. If the oil is not boiling, pour in the chili noodles and heat again.

After 1 to 2 minutes, take out the heated chili oil, stir briefly and serve.

Method 5: 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, (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.) Add oil to the wok, add the spices, and cook the chopped green onions over medium-low heat until they 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 6: Season with 500 grams of fresh pepper, 20 grams of fresh pepper, and 500 grams of rapeseed oil.

Preparation 1. Remove the stems of fresh chili peppers, skewer them with iron skewers, put on charcoal fire and cook until the skin is slightly wrinkled, remove the chili oil from the fire, take out the iron skewers, put them in a bowl, add fresh pepper and pound into paste.

2. Heat a clean pot, add rapeseed oil and cook until cooked, pour into chili paste and serve.

Chili Oil Chili Oil 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 beancurd.

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-flavored sauce to give it a unique flavor. You can also add a little fried soybeans, minced bean sprouts, etc.

4. After frying, this pepper is spicy and fragrant, with a long aftertaste.

5. Fresh chili peppers can also be minced with a meat grinder.

Method 7 Seasoning: 1500g chili noodles, 1kg green onion, 250g coriander root, 100g comfrey, 50g cinnamon, 40g star anise, 30g grass fruit (beat into pieces), 750g ginger slices, garlic cloves (beat into pieces)

750 grams, 1 kilogram of Dahongpao Zanthoxylum bungeanum, and 10 kilograms of vegetable oil.

Preparation 1. Heat the pot, add vegetable oil, bring to a boil, add onion roots, ginger slices, garlic cloves, cinnamon, star anise, strawberries, lithospermum, and coriander and fry until fragrant. Remove all residue.

2. Put the chili noodles in a stainless steel bucket and set aside.