How is the authentic Sichuan red oil boiled?

1, capsicum annuum, Erjingtiao and Tara are soaked in water for 6 hours, washed and cut into sections.

2. Beat pepper, Vitex negundo and Thai spicy into coarse powder, put them in separately, and add water to moisten them.

3. Take the oil from the pot, and the rapeseed oil is boiled by fire, and the oil temperature is reduced from the fire to 30%.

4. Wash the peanuts, stir-fry them over low heat until the peanuts burst frequently, and drain the oil in the pot.

5. Put the pot away from the fire. When the oil temperature drops to 30% heat, add spices such as star anise, cinnamon bark, fragrant leaves, clove, etc., heat to 50% heat over medium heat, stir-fry until the spices are completely fragrant, remove and discard.

6. Put the pot away from the fire. When the oil temperature drops to 30% heat, add onion, onion, ginger slices and garlic seeds, raise the temperature to 50% heat over medium heat, stir-fry until the vanilla is completely fragrant, remove and discard.

7. Add Vitex negundo powder, heat to 50% over medium heat and stir-fry for 3 minutes.

8. Add pepper powder and stir fry for 3 minutes.

9. Add Thai spicy powder and stir fry for 3 minutes.

10, add appropriate amount of water, keep the oil temperature at 50% heat, keep stirring and cook slowly.

1 1. Add pepper powder and salt, stir well, and take out.

12. Put Chili oil into a heat-resistant container, sprinkle with sesame seeds and soak for at least 24 hours before use.