1. Dry the chili with a paper towel to wipe off the surface soil. The cooking machine is broken. Never wash. Otherwise, it will be dangerous for a while
2. Fry the peanuts with a little oil on a low fire, change their color, and remove them when they hear the crackling sound to let cool
3. Chop the ginger and garlic into fines, and crush the peanuts with the back of a knife after cooling
4. Pour crushed chili into a deeper bowl, add 1 tablespoon of salt
5. Add minced ginger and garlic, cooked sesame seeds, and pour a spoonful of sesame oil
6. Pour 120 grams of cooking oil into the pot and heat it until it smokes. (The amount of oil is determined according to personal needs. If you like more spicy oil, put more, and if you like less, put less. Rapeseed oil is more fragrant)
7. Pour the hot oil evenly over the crushed chili peppers. Give it a stir, add the crushed peanuts, stir, and be careful not to get splashed by the oil. very hot
8. The chili oil made by myself is really fragrant and spicy. Let cool, put the glass jar sealed, put it in the refrigerator
