Boil perfume oil. Rapeseed oil is burned in a pot until it emits white smoke, and then the heat is turned off to cool down. Add onion, ginger, garlic, and bitter walnut, and fry over low heat, then add the remaining dry spices, and fry over low heat until the spices are brown. If there is enough time, the oil temperature should be controlled at 100 degrees, and the frying time should be a little longer. Pepper and Zanthoxylum bungeanum should be added last, the anxious oil temperature should be controlled at 120-30 degrees, and the spices should be fried dry instead of burnt.

2

The fried spice oil is filtered for later use, and the fried walnuts can be picked out for later use. Take some fried peanuts (I use ready-made ones and can make them myself) and freshly fried walnuts (which can be chopped or crushed with a rolling pin) and crush them for later use;

three

Cook noodles. Put more water in the pot, sprinkle some salt after the fire boils, add noodles, cook intermittently (not too long, not too soft) and then turn off the fire;

four

Take out the noodles with a colander, throw them up repeatedly, and control the moisture (cover the top of the noodles with chopsticks and spin the moisture away from the noodles);

five

Add oily spices in turn, that is, sesame oil, spice oil and Chili red oil, and quickly mix the oil and flour evenly; Add soy sauce vinegar and salt (the store will also add monosodium glutamate here) and mix well; Put the mixed noodles into a container, sprinkle with sesame seeds, peanuts, chopped walnuts, shallots and Yibin sprouts, and you can eat them yourself. You can also add the ingredients into the flour container at one time and stir them evenly before eating.