1. Raw material map
2. Finely chop pepper, mince ginger and green onion
3. Put oil in the pot, star anise pepper, remove it after bludgeoning, just oil, stop the fire, let the oil temperature drop to slightly hot
4. Put in the cut small red peppers and stir fry over low heat
5. Add chopped green onion and ginger, stir fry
6. Stir-fry until the pepper becomes crispy and there is a rustling sound. Remove from the heat immediately and stir-fry until the pepper becomes cool
Tips:@ The chili must be on a low heat, otherwise it will be easy to paste
@ Green onion, ginger and garlic should be put when the pepper is almost ready, or it will be battered
@ The chilli oil can be kept crispy after being completely cooled and put in a sealed bottle
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