Cooking Steps

1. 

   Step1:Beat the erjingtiao into chili powder, Chaotianjiao into chili powder, Thailand chili into chili powder. Pour the three kinds of chili into water and wet them, and then fish them out for use.

2. 

   Step2:Heat up the pot. Remove more oil (better with rapeseed oil). Put in peanuts. Fry slowly on a small fire. Fry the peanuts. Fry the peanuts and then take them out. Put in ginger, onion and garlic cloves. Fry slowly on a small fire until the onions, ginger and garlic are all fried. Add 1 full scoop of water to wet all the spices. Stir fry slowly over low heat and oil until the water is dry. When the oil temperature is on the high side, add 1 scoop of cold oil. Reduce the oil temperature. Continue to stir fry with low heat. When the oil temperature is on the high side, add cold oil to cool down and prevent the spices from being fried. Boil slowly with a small fire until the water is dry. The fragrance of spices is everywhere.

3. 

   Step3:Pour in the wet chili powder. Add some cold oil. Continue to simmer on a low heat. Stir as you simmer. Make sure you have a small fire. Slowly cook up the water in the pepper. After most of the water evaporates, the oil temperature will be high. Add cold oil to cool down. Keep the heat low and boil slowly. Remember not to start the fire in a hurry. The less water there is, the faster the oil temperature rises. It is necessary to continuously add cold oil to cool down. Keep cooking at low temperature until the water in the pot is dry and the pepper is fragrant. Add dried perilla leaves and white sesame seeds into the pot when there is little water. Continue to cook slowly over low heat until the water in the pot is dry and the chili is fragrant. In the boiling process, when the oil temperature is too high, continue to add cold oil to cool down until the water is completely dry. The spices and peppers are all boiled. No water will come out. Turn off the fire. Cool down with cold oil. Avoid stewing spices and peppers. Add cold oil and stir well. The color of the red oil is red and bright. The fragrance is rich and layered. The spices and peppers will not be black. There will be no bitter tail. After the oil temperature is reduced, put it into a container and soak it for 7 days.

4. 

   Step4:Finished product drawin