1. Clean the dried pepper and dry it naturally, then beat it into pepper powder with the cooking machine.
2. Put peanut oil in the pot, put spices in low oil temperature, and fry out the fragrance.
3. When the leaves and ginger are discolored, take out the spices.
4. Continue to heat until the oil starts to smoke slightly. At this time, the oil temperature is about 89% hot. Turn off the fire.
5. Take a heat-resistant container, put in the white sesame and one third of the chili powder and mix well.
6. Pour one third of the hot oil on the surface of the pepper. The chili powder and white sesame will be bubbling because of the pouring of the hot oil, and you can smell the very fragrant pepper fragrance, which is a fried fragrance.
7. Wait for half a minute, then put a third of the chili powder into the heat-resistant container.
8. Pour in the hot oil again, when the oil temperature has dropped to 50% or 60% of the heat, the chili oil will slightly bubble, but it will not roll like the first time, and it will be fried black, which is the second fried hot.
9. Put the last three parts of chili powder into a heat-resistant container.
10. Pour in hot oil, and the oil temperature has basically dropped to 20 or 30% of the heat, and the chili oil will not roll and bubble, which is three fried red. After chilli oil is cooled, it can be bottled. After being preserved for a week, the flavor will be better.