Step 2: Chop ginger and set aside.

Step 3: Add water to the meat mixture (roughly 200g-300g of water to 500g of meat, according to your own preference), and stir in one direction every time you add water.

Step 4: Add the chopped ginger and chives to the mixture, and stir in the salt, chicken broth and five-spice powder.

Step 5: Add the fried pepper oil and sesame oil and continue to mix well in one direction.

Step 6: Add the cool water to the flour, little by little, and beat the flour with your hands to make snowflake flakes, then knead the flour flakes into a ball, cover with a damp cloth and wake up for half an hour, then knead smoothly.

Step 7: Roll out the dough, holding the rolling pin in one hand and turning the dough in the other, so that the dumpling skin comes out thicker in the center and thinner on the sides.

Step 8: Wrap the dumplings.

Step 9: Mix the chopped garlic with the chili powder, sesame seeds, five-spice powder, salt and chicken broth.

Step 10: Put the right amount of oil in the pot, add the peppercorns and star anise and fry on low heat, fish out the peppercorns and star anise.

Step 11: Pour the oil into the mixed chili noodles.

Step 12: Pour the aged vinegar into the pot and heat to boiling.

Step 13: Add to the bowl of chili oil.