Ingredients

25g dried chili peppers, ginger slices, 10g white sesame seeds, grass fruits, cinnamon, star anise, bay leaves, Sichuan peppercorns, 250g peanut oil

Method

1. Wash the dried chili peppers and dry them naturally. Use a food processor to grind the chili peppers into powder.

2. Put peanut oil in the pot, add spices at low oil temperature, and fry until fragrant.

3. After the bay leaves and ginger slices change color, take out the spices. Continue to heat until the oil starts to emit slight green smoke. At this time, the oil temperature is about 80% to 90% hot. Turn off the heat.

4. Take a heat-resistant container, add white sesame seeds and one-third of the chili powder and mix evenly.

5. Pour one-third of the hot oil on the chili noodles. The minced chili peppers and white sesame seeds will bubble as the hot oil is poured in, and you can smell the fragrant chili aroma. Fragrant for one.

6. Wait for half a minute, and then put one-third of the pepper powder into the heat-resistant container.

7. Pour in the hot oil again. At this time, the oil temperature has dropped to 50-60% hot. The chili oil will bubble a little, but it will not roll or be fried like the first time. Turns black, this is the second fried spicy food. Place the last third of the minced peppers into a heatproof container.

8. Pour in the hot oil. At this time, the oil temperature has basically dropped to 2-3% and is hot. The chili oil will not roll and bubble. This is triple fried red.

9. After the chili oil cools down, it can be bottled. The flavor will be better after one week of storage.