Sichuan cuisine < the > method of making red oil

When pouring lettuce oil into the pot and heating it to 7-8 into oil temperature, cool down and use low heat to add green onion leaves, shallot leaves, onion pieces, ginger slices, after adding coriander root, celery, garlic sprouts, out of the fragrance, beat it, reduce the oil temperature to 30% heat, put in a small amount of Pixian watercress, after frying crispy, add a small amount of (dots) of water and white wine into the pepper noodles, (add spices washed with clean water], star anise, grass horn, fragrant fruit, fragrant leaves, white buckles, cinnamon peel< a little >, heat over low heat, fry until excellent, water vapor dry, Remove the end of the pot from the heat and sprinkle with raw sesame seeds. Precautions: 1. Stir with a spoon uninterrupted during the cooling process. 2. The effect is better for next day use. 3. Chili noodles should be made of half of the chaotian pepper, half of the two strips are preferred, and the chili noodles should be coarser. 4, hot and cold dishes can be used, < hot dishes to use less >. 5. The residue of the red oil that runs out can be used up in the next time the red oil is made (under the beans and fried after the crisp".