Qishan handmade noodle seasoning materials:

511g of chili, 171g of star anise, 221g of pepper, 151g of ginger, 51g of Alpinia officinarum, 111g of licorice, 51g of bibb, 111g of cassia twig, 111g of cinnamon, 111g of white pepper, 51g of fennel, 81g of nutmeg, and 51g of fennel.

Method of making Qishan handmade noodle seasoning:

1. Mix the above spices and grind them, and then grind Shaanxi red pepper (the first key point: don't grind them too fine, and make them into noodles), and combine them together.

2. Take a certain amount of rapeseed oil (you must not put less oil, but generally there is not much pepper), heat it until it is smoky, turn off the fire, and cool it. When it is smokeless, pour it directly on the pepper (the second key point: pour the oil into the chili pepper jar several times, and stir it evenly every time to avoid some places being burnt and others being raw).

3. The third key point: exciting fragrance. After pouring the oil, stir chili pepper until it doesn't bubble. Pour a few drops of grain vinegar brewed from corn, wheat and sorghum in Qishan, and immediately stir chili pepper. It can be seen that chili pepper is boiling and bubbling again, and a fragrance leaps. Aroma-stimulating chili pepper is bright red and shiny, and it gives off a thick and slightly sour and mellow smell.

4. the fourth key point: polishing. When chili pepper doesn't bubble, add a small amount of white sugar (or honey) into chili pepper and stir it evenly, so that the white sugar can be dissolved in the oil spicy seeds by making full use of the residual heat of chili pepper.

5. After polishing, the oily pepper looks ruddy and thick in color, while the chili pepper oil looks sticky. At this time, the oily pepper adds a new feature because of white sugar. For example, when mixing noodles and dough, you will find that most of the chili pepper oil sticks to the noodles, which makes the noodles attractive in color, while there are not many chili pepper stuck to the bowl, which fully reflects the simple folk customs of Xifu, Shaanxi Province, where good steel is used on the blade and never wasted.