Method 1

Preparation:

100 grams of dry chili pepper (preferably the coarser kind), 10 grams of white sesame seeds, 400 grams of cooking oil, and 3 dashi. On the good chili powder, pepper, five-spice powder, sesame seeds, salt, mix and put into a container that is not afraid of hot.

Making:

1. Pour the chili powder and some white sesame seeds into a heat-resistant container, which should be large enough because the chili powder will boil when heated.

2. Pour some oil into a wok and add a few dashi when the oil is cool.

3. When the oil is 90% hot (smoking), turn off the heat and fish out the dashi.

4. When the oil is a little cool, pour into the chili noodles in small portions, stir well, and use when cool. The remaining 'red oil chili can be bottled and used.

Method 2

Tip: The ratio of chili pepper to peppercorns is 2:1

1. Heat up the pan (smoking) and pour in the oil (you can actually use the black oil that has been used repeatedly to deep fry things, so as to save costs and not to throw out the black oil that can't be reused). black oil splash), put a spoonful of bean paste, stirring constantly with a spoon, the oil itself is water, the left wing in the heating process will boil, when the boiling is not very strong, put into the star anise, cinnamon, sesame seeds, continue to stir for a few moments;

2. When the boiling is not very strong, put two spoons of water, in the chili pepper pasta poured in and continue to stir, and at the same time, the fire hit the small, medium fire can be. When the particles of chili noodles a little hard, and then the peppercorns, celery, coriander root, onion slices, carrot slices, ginger, garlic, small onion knots into the oil (which on the one hand is to increase the aroma of the oil, and then it is to expel the oil in the heating process of the scorched gas, but also can expel the fishy smell of the black oil).

3. Maintain medium heat, stirring constantly, when the oil inside the other things are no longer water, become dry, you can cease fire (this process takes about 30 to 45 minutes), continue to stir, to the oil is no longer boiling, cooled down, put aside for about half an hour.

4. Finally, use a slotted spoon to filter out the debris, and then use gauze to filter the oil, then, a bright, spicy and flavorful red oil is refined.

Method 3