1. Prepare the ingredients needed for the red oil, cut the green onion into sections and shred, and pat the garlic to loosen
2. Moisten the crushed chili with sesame oil. Of course, the more sesame oil, the more fragrant the red oil will be.
3. Pour vegetable oil into the pot and heat it up
4. Place the shallots, large granules, and garlic cloves in the pot
5. When the green onion is slightly burnt, remove the seasoning and turn off the heat
6. Pour into a bowl with crushed chili in three times, and stir in no time to prevent gelatinization
7. Pour the second time
8. Pour for the third time. Let cool and put in a container
Tips:A small knock on fried red oil that does not paste: moisten the crushed chili with sesame oil. The more sesame oil, the more fragrant and non-sticky the fried chili oil will be.
