First of all, in the choice of pepper, we chose Erjing pepper, which is a local pepper in Sichuan. Its spicy taste is slightly weaker than that of pepper, but its fragrance is more fragrant than that of pepper. It is a kind of pepper with both spicy and spicy characteristics.
Crush Erjing pepper with a cooking machine, with half thicker and the other half thinner. Coarse pepper powder is fragrant, fine pepper is pink and bright. Put Chili powder into a bowl, add a little water, high-alcohol liquor and white sesame seeds and stir well for later use.
Prepare onion, shred onion, wash coriander, slice carrot, slice ginger and slice octagonal.
Pour one kilogram of cooking oil into the pot, add the prepared ingredients, and simmer until the ingredients are yellow and slightly dry. When the oil temperature rises to 80% heat (smoke), pour in the Chili noodles for three times.
Experience sharing: the key to making Chili oil is to pour hot oil at last, which must be divided into several times, poured once and stirred once to prevent the Chili noodles from frying.