The preparation steps for the multi-flavored chili oil are as follows: 1. Preparation of raw materials: 0.25 kg of dried red bell peppers, 10 kg of vegetable oil (tea oil or vegetable oil), 2 kg of peanuts, 0.5 kg of sesame seeds, pepper, fennel, villosum, clove, cardamom, 20 grams of cinnamon and white pepper. 2. Raw material processing. Put the dry chili into the pot and stir fry slowly until it is darker. Shake it to a powder after drying. Mix dried peanuts and dried sesame seeds, grind it into a paste with stainless steel, put it in a pan and stir fry until it's in powder form, add some water, and then stir fry for a while, then stir fry slowly until “rusty†sounds. Stir in the chili powder and immediately squeeze it into a clean textile bag to obtain a pink oil. Then add other seasonings to crush and mix. 3. Finished products. Heat the pan, first pour the vegetable oil into the pan, slowly heat up with slow fire, when the oil is light smoke, stop heating, pour into the tank, let it cool down to 45 °C. Pour the above prepared red oil and other blends. When the temperature of the mixed oil was lowered to 25° C., the mixture was filtered through a 130 mesh sieve and the oil was allowed to settle to give a clear and mellow, multi-flavored chili oil. 4. Bottling. Put the glass bottle into the water and slowly cook it for 20-25 minutes. Sterilize the water and pour the oil into the bottle.
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