1. Crush the dried chili with a grinder.
2. Break the peppercorns with a sander.
3. Put vegetable oil in the pot and keep it warm.
4. Pour in the peppercorns and crushed chili.
5. Add a small half bowl of bottled chili oil, stir evenly, then raise the oil temperature slightly, the oil is hot, not too high temperature, because the powder will easily zoom.
6. Then let it cool into the bottle.
