What is the method of making braised vegetable red oil?

When we make braised dishes, we can add some vegetarian food and some meat to make the nutritional combination more reasonable and balanced. In the hot summer, eating some cold braised dishes is undoubtedly a good thing, but it is not so easy to make braised dishes outstanding. The taste of the seasoning is crucial. Red oil is a condiment often used for braised dishes, so, what is the method of making red oil for braised dishes?

Ingredients:

Dried red pepper, vegetable oil, star anise, cinnamon, peppercorns, bay leaves.

Recipe method:

1. Wash and dry the dried red peppers, then put them in a cold pan and dry roast them over low heat. Stir frequently until they turn amber, but don't burn them.

2. Spread out the dried peppers and let them cool, then remove the stems. Use scissors to cut the large end of the peppers to remove the seeds. If you like the aroma of pepper seeds, you don't need to remove the seeds.

3. Put the processed chili into a food processor and grind it into powder. Be patient until the chili is ground into powder

4. Pour vegetable oil into the pot, add star anise, cinnamon, pepper, bay leaves, and ginger, and fry until fragrant.

5. When the oil is 70% hot, remove the spices and pour the oil into a clean container.

6. Start adding cooked dried chili powder for the first time (to enhance the flavor).

7. When it is 50% hot, add chili powder for the second time (the color will turn red)

8. Add chili powder for the third time when it is only 30% hot. It will be spicy at this time. Take appropriate amount three times.