1. Get all the preparations ready!
2. Pour the prepared rapeseed oil into the pot and turn off the heat immediately when the smoke billows (the heat is very important, and don’t overheat the oil).
3. After turning off the heat, put the sliced ginger in the pot and let it fry for a while, then put the shallot and coriander in it, continue frying for a while, and then pick them out, leaving the clear oil.
4. Then pour the oil into the basin (bowl), and when the oil temperature drops slightly, put all the star anise, white button, cinnamon, and Chinese pepper into the oil.
5. After a while (about 1 minute), put the sesame seeds and rock sugar in.
6. Wait another two minutes, add the thick chili noodles, and the aroma will burst out immediately.
7. Wait another two minutes, when the oil temperature is lower, you can put all the fine chili noodles in, and then you can stand, let the red oil cool down naturally!
Tips:1. The oil temperature must be controlled well, and the oil should not be scorched.
2. All kitchen utensils that come into contact with oil should be free of water and kept dry, otherwise they will easily splash around and be burned.
3. Don't leave people when cooking oil, stay in the kitchen, safety first.
4. For safety, prepare a lid next to the oil pan.
