Production of flavor juice: put 4~5 spoonfuls of sesame sauce into a bowl, untie it with rice vinegar until it is thin paste, add a small amount of rice vinegar to make it close to liquid (non-stick utensils), and add two portions of rice vinegar and one portion of soy sauce (not too much, not showing soy sauce flavor). Fill it with 4 tablespoons of sugar, and then make it salty with salt. Taste sweet, sour and salty.

Continue to add 3 tablespoons of mash, 2~3 drops of distiller's yeast, sprinkle with appropriate amount of pepper and mix well for later use. Mash garlic and ginger, and put them into the sauce together with the pulp. Bake chilies in a dry wok, and take them out to dry 1 min. As for the chopping board, grind it into pepper noodles with a rolling pin and add sauce. Take an empty bowl, add Chili noodles, white sesame seeds, a little dried ginger powder and garlic powder, boil the oil pan, and turn off the heat when the oil is five minutes hot. When the oil fume is slightly dispersed, pour the oil into the added Chili noodles, stir them slowly with chopsticks for a few times, and then add the flavor juice according to the taste after cooling.