Red oil pickles, cold chicken, cucumbers, burning noodles…Lian Lao Midea's pirated porridge shop will also sprinkle a little red oil into it, which is called "cooked oil sea pepper" by Bashu Jianghu people. Is there a more classic one? Do not accept to fight!

When I came to the US Empire, the pictures were broken, but I didn't know how the chili oil sold in the supermarket could be delicious? After being deceived, I groped for the taste in my memory and tried my own secret recipe.

First of all, the material must be selected correctly. Although it's called chili powder here/chili powder/ Dried chili, but try it out and you'll know the difference. Fry the oil well until fragrant, and you will have a bottle in 4minutes. Oil, it won't go bad, you can take it as you like. I made a small video, and found that Yami's bills could not be placed. Interested friends, please move to Youtubeor Bilibili, search: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.