Ingredients

　　Chili powderFlour 200g

Garlic

Salt

Oil

Red oil chili paste steps

1. Put the chili powder, minced garlic (larger pieces), and a small spoonful of salt in a heat-resistant bowl and set aside.

2. Heat wide oil in a pot (I like the ratio of chili to oil to be 1:6)

3. Once it's five-thirds cooked, pour some of the hot oil into the chili bowl until it becomes paste-like

4. Continue heating the oil until seven-thirds cooked, then pour half of the remaining oil into the bowl, stir, and wait for one minute.

5. Check if red oil has formed at the bottom of the bowl.

6. At this point, you can add 1 tablespoonsesame seedsand crush them before adding to the chili oil.Chili oil7. Pour the remaining hot oil into the bowl and let it come to a boil.

8. The boiling chili looks beautiful, doesn't it?

9. Allow to cool for 24 hours before use.

10. Tips

1 Ensure the container is heat-resistant.

2 Pour oil in multiple stages.

The first pour raises the temperature of the chili to make it easier to extract flavor;the second pour releases the spicy flavor;and the third pour enhances the color.By pouring oil in stages, you will achieve a bright red and fragrant color.3 Allowing it to sit for more than 24 hours yields the best taste.

4 If you find the oil too hot during the final pour, you can add some water (5-10 mL) to cool it down.

5 Don't underestimate this simple chili oil; after a day of settling, it will be very fragrant.

6 Some prefer to first fry onions, ginger,

blocksor slicesof garlic in the oil before pouring over the chili;or addstar anise, fennel seed,toasted Sichuan pepper, or cardamom during the final pour.It's up to your personal preference.

7 Crushing sesame seeds before adding will make it even more fragrant.