1. Prepare ingredients.
2. Put the chili noodles in the pot. The oil in the other pot is 70% hot.
3. Take half of the hot oil and pour a little bit on the chili noodles, stirring while pouring.
4. Cool the other half of the oil to 50% hot, and pour it on the chili noodles. Add comfrey.
5. Simmer for 10 minutes on low heat and turn off the heat overnight.
Tips:The red oil in Sichuan cuisine is mainly made from Sichuan Chaotian pepper plus vegetable oil and other spices such as pepper, star anise, sanna, green onion, garlic, ginger, sugar and so on.
I used comfrey, you can also try adding other spices.
