Secret Recipe for Fragrant Chili Oil (Suitable for Cold Dishes, Mala Tang, Cold Skin Noodles, Cold Noodles, etc.)

Let's get straight to the point:This chili oil production process is somewhat complicated and slightly expensive in terms of cost.
Spice composition and proportions
The following spices are used in the same ratio, i.e. 1:1 (Note: clove reduced by half, bay leaf and cardamom doubled).
Star anise, bay leaf, cardamom, cloves, ajmaline, nutmeg, cinnamon, camphor, turmeric, fragrant bark, santalum album, rosewood, small fennel, white cardamom, black pepper, old (dried patchouli).

Vegetables in spice form
The proportion is 1:1 (Note: coriander reduced by half), onion, ginger slices, scallion, garlic, coriander.
The ratio of edible oil and chili powder is 5:1 to 7:1
The ratio of edible oil and vegetable spice is 20:1
The ratio of edible oil and spices is 100:1
The best chili oil mixing formula ratio: rapeseed oil: salad oil: peanut oil: sesame oil (5:4:0.8:0.2)
1. Techniques for processing chili powder
I suggest using Chongqing's Tianjin peppers (for heat), Sichuan's Jiniao peppers (for color), and Guizhou's bullet head peppers (for fragrance). Cut and de-seed different dried chilies, then mix them and heat-fry them in a wok, or dry-roast them, cool them, and manually (with plastic gloves) stir them into 0.1-0.2 cm sized flakes (also known as chili powder, used in large quantities can be processed with a machine), the finer the chili powder, the redder the color of the chili oil will be, and the better the heat; however, there's a drawback, namely burning due to improper heating. We usually use coarser granules, which results in a crisp and fragrant effect when biting into the finished product.
2. Mixing and adjusting the flavor of edible oil
According to the above (optimal mixing formula ratio), rapeseed oil is heated in a stainless steel bucket or wok until it reaches about 180 degrees, then salad oil, peanut oil and sesame oil are added. When the oil temperature drops, continue heating until it reaches 70% hot, then add spice in spice form over a small fire until it dries to a light yellow color and releases oil slag, then slightly reduce the oil temperature to 110 degrees, then add wet spices that have been soaked until they turn color and dry.
3. Constant temperature extraction process of chili oil

After processing, drain the edible oil and heat it until it reaches 100 degrees Celsius. At this point, add chili powder while constantly stirring until it's crispy (the outer skin turns slightly white and forms a circular shape, drying out). Add a little sesame, and be careful not to burn it.
4. The final chili oil is made by low-temperature extraction at room temperature
Finished chili oil should not be used immediately, as it will not be fragrant enough. It's best to put it in a ceramic jar or a covered container and allow it to cool naturally for 12 to 24 hours. This completes the process. The finished oil is bright in color, golden red in color, and the aroma is rich and concentrated, with prominent heat.
Note: Chili oil usage is generally not recommended to exceed 10 days. Please prepare it according to your own usage and seal it tightly when storing to prevent evaporation of the fragrance.