1. Prepare a clean, oil-free and water-free container, preferably with a lid, and must be resistant to high temperatures. Put an insulation pad underneath to prevent the table from being scalded. Add 3 tablespoons of chili powder first.
2. 1 scoop of thirteen spice powder or five spice powder.
3. Add 1 tablespoon and a half of cooked white sesame seeds.
4. 1 tablespoon of salt, you can leave it alone.
5. Stir well first.
6. Burn about 200ml of oil until small bubbles appear.
7. Turn off the heat and let it sit for a minute, then pour a little oil in the container and stir first.
8. Boil the oil again until there are small bubbles, turn off the heat, pour it into the container, quickly stir evenly with a spoon or chopsticks, then let it cool, cover and seal it for storage.
Tips:1. The chili powder is preferably coarser, too fine to burn and blacken. The amount of thirteen spices or five-spice powder is too much to grab the flavor, adding a little bit has a little flavor, and does not affect the seasoning in the final cooking. Salt can be added or not.
2. The oil is heated for the first time, let it cool, pour a small amount on the chili powder, and mix well. If you have ready-made cooked oil, you can omit this step. Pour the heated oil later, so that the chili powder will not be scorched by pouring the oil directly in.
3. Don't do too much at one time, it will change the smell if it is left for too long.
