Why is the red oil in Sichuan cuisine so red? How come?

Sichuan red oil should be correctly divided into three types! One is red oil, pepper powder, ginger, onion, star anise, tsaoko, cinnamon, cardamom and peanut oil. Put spices and pepper powder into a pot, stir-fry peanuts with shallots and ginger, stir well in the pot, and cover the pot. You can use it all day! Second, use red oil for cold dishes. Stir-fry chopped pepper until it is crisp but not paste. Mix it with garlic slices, ginger onions, chopped green onion, coriander, celery, pepper, star anise, fragrant leaves, dried tangerine peel and sesame oil. Burn peanut oil to 200 degrees, pour half into the pot, and pour the other half after the oil temperature drops slightly. It is also available for one day! Third, there is no spicy red oil, you can cook it with perilla in the oil! (Chili powder is used to make red oil, so that the contact surface between oil and Chili powder is larger, the spicy taste and red pigment are fully dissolved, and the oil is redder and more flavorful.