Ingredients: 5000 grams of cooked vegetable oil, 400 grams of ginger, 500 grams of onion, 300 grams of garlic, 600 grams of onion, 200 grams of green pepper, 200 grams of coriander head, 400 grams of curry powder, pepper noodles 1000 grams, 500 grams of clove, clover, star anise, cinnamon, tsaoko and fragrant leaves.

Method:

Put the wok on fire, add cooked vegetable oil and heat it to 50%, add ginger (beaten), onion and garlic, and stir-fry until it is semi-dry, then add onion, green pepper, red pepper and coriander head, stir-fry until the raw materials are completely dry, then remove the residue, and when the oil temperature is reduced to 40%, add clove, corn and star anise.

I think it's probably because all the curry products bought in the supermarket are processed once, and the flavor of spices has been scattered in them, so it's difficult to extract them with oil. So if you want to make curry oil, do it again with fresh ingredients.