Seasoning: peanut oil 300 grams zhi, food dao salt 2 grams, 250 grams of chili sauce

Sheep oil practice: zhuan

1. Do not put oil in the pot, shu directly into the sheep plate oil after the oil is washed and stir-frying, at first, there will be some of the water that comes with the oil of the sheep plate;

2. . continue to stir-fry until the evaporation of water is complete, the sheep plate oil will begin to oil, this time the fire will be reduced;

3. small fire simmering, so that the sheep plate oil slowly oil refining out;

4. when the pot of dregs of oil was shriveled yellow, indicating that the oil has been out of the end of the time you can turn off the fire;

5. when the temperature of the oil to the hand to touch the pot is not too hot, the sheep's oil will sieve poured into the Another non-stick skillet, the dregs of the oil filtered;

6. Add chili sauce, peanut oil and salt, back to a small fire, slowly continue to simmer, to keep simmering while stirring;

7. and so on the chili sauce from bright red color into a dark purple-red color, and can smell the strong spicy flavor can be turned off;

8. Turn off the fire to cool down for 10 minutes, will spicy After turning off the heat, let it cool for 10 minutes and pour the spicy goat oil into a container with a lid;

9. When the goat oil cools down and solidifies, you can put it in the refrigerator to keep it cold.