Chili noodles are less than half a bowl.

Proper amount of white sesame

2 grams of salt

Sichuan pepper

Cinnamomum cassia 1 segment

Octagonal 2 petals

2 fragrant leaves

Proper amount of soybean oil

Eat onions in moderation.

Ginger is a proper food.

Recipe practice:

1. Mix a little salad oil in the Chili noodle bowl to make the Chili noodles moist and prevent frying.

2. Cut the onion into small pieces and slice the ginger. Add salt and white sesame seeds into the Chili noodle bowl and stir well.

3. Heat the soybean oil in the pot, turn off the heat, add pepper, aniseed, cinnamon, fragrant leaves, onion and ginger slices, fry until the onion and ginger slices turn yellow and turn off the heat.

4. Take the spices out of the oil and save them for cooking later.

5. When the oil is dry to 70% heat, pour a spoonful of oil on the Chili noodles and keep stirring, then pour another spoonful of oil and mix well until the oil is completely soaked in the Chili noodles.