红油抄手，凉拌鸡，拍黄瓜，燃面…连老美的盗版粥店也会撒一点进去的红油，巴蜀江湖人称：熟油海椒。还有更经典的么？不服来战！

当初来美帝，图样图森破，居然不知道超市卖的辣油怎么可能好吃呢？上当受骗以后自己摸索记忆中的味道，试出来了自己的秘方。

首先材料要选对。虽然这儿都叫辣椒粉/辣椒粉/干辣椒，但是多试试就知道是不同的。油温炒香掌握好，4分钟就有一瓶。油嘛，不会坏的，随吃随取。弄了个小视频，结果发现亚米晒单不能放。感兴趣的朋友请移驾Youtube或者哔哩哔哩看，搜索：whatsfordinner888

Szechuan chili oil is a must-have when I was growing up and still is a kitchen essential. Luckily, the chili oils in the grocery stores and asian markets failed so terribly and prompted me to experiment and finally crafted out the best taste from memory. Really easy but a few hurdles on ingredient selections and such. Made a video to share but I don’t see where to upload. So if you are interested, head over to Youtube and search for whatsfordinner888.