Add 2c/100g ground chili peppers (mix is up to preference but 60g fragrance / 30g color / 10g heat is standard) to a heatsafe bowl. form into a cone with a divot at the point.
Slowly heat 400ml caiziyou (or indian mustard seed oil, or peanut oil) til smoking (190c).
Cool to 180c (3-5 minutes) and pour 1/2 the oil over the peppers, stirring briskly to prevent burning.
Let oil cool to 135c (5 minutes) and pour 1/2 the remaining oil over the peppers while stirring.
Let oil cool to 80c (5 minutes) and pour the remaining oil over the peppers.Cool at room temperature and let sit, covered, for 24 hours, then strain and lid. Keeps in the fridge for months if kept cool and away from water.