1, 1 persimmon pepper and bullet pepper, after picking and cleaning, cut off the persimmon pepper and cut the bullet into sections for later use.
2. Boil the pot. When the pot is almost 30% hot, we add the right amount of salad oil, then add the prepared peppers and a little pepper, and then stir-fry until the peppers are crispy.
3. Let the fried peppers cool first. After cooling, we pound them into coarse Chili powder with a stone mortar for later use.
4. Prepare a proper amount of ginger, a few slices of onion, shredded onion, 5 grams of pre-processed spice cinnamon, 2 tsaoko, 3 star anise, 8 grams of cardamom, 5 grams of fragrant leaves and 5 grams of vanilla. Seeds of Amomum tsao-ko are removed and mashed, and all spices are soaked in water for about 30 minutes in advance.
5. Heat the pot, add a proper amount of rapeseed oil, heat the oil in a small and medium-sized fire until it smokes, add the prepared onions, ginger and onions, and fry until golden brown. After taking it out, turn the heat down and let the oil temperature drop.
6. After the temperature drops, we put in the pre-soaked seasoning, then keep the fire to stir-fry slowly, stir-fry the flavor of the seasoning slowly, and then turn off the fire to slightly lower the oil temperature.
7. When the oil temperature drops to 60% heat, we pour a spoonful of oil into the Chili powder. The key point is to stir while pouring the oil, so that the Chili powder is fully saturated by the oil. Then when the oil temperature drops to 50% heat, we pour all the oil into the Chili oil, stir it evenly, and turn off the fire for about an hour.