Materials?

Chili noodle spoon

Yongchuan douchi

rap oil

perfume

Mircia

Eight angles

dill

cinnamon

rhizoma kaempferiae

condiments

Half a small cup of white wine above 60 degrees, onion, ginger and onion.

The practice of knife-edge Chili oil?

After getting angry, pour a little base oil into a clean pot. When the oil is 50% hot, stir-fry the dried red pepper and Yongchuan lobster sauce on low heat.

Stir-fry until the water is dry, add spices and stir-fry, stir-fry until it is completely dry, then take it out of the pan and let it cool.

After it is completely cooled, heat the pot with low fire, then pour all the raw materials into it and stir-fry for a few minutes, then take it out and spread it out. After thorough cooling, chop it and put it in a heat-resistant container such as stainless steel.

Pour rapeseed oil into another pot for refining, and add onion, ginger and onion to remove fishy smell and enhance fragrance.

When the oil temperature is 70% hot, pour it into a container with knife-edge peppers, stir quickly and then pour it into white wine.