Sichuan bean paste 1, sugar 0.3, vinegar 0.3, onion, ginger, garlic, soy sauce, monosodium glutamate and wine. The recipe is to fry the onion, ginger and garlic first, then fry the bean paste into red oil and mix it with other ingredients. It is characterized by fresh fragrance and slight acid. It can be used to make dishes such as diced Chili chicken and diced spicy and hot fish.

Pepper pepper oil (practice: put pepper noodles in a bowl, add a little salt, then heat the oil to 50% to 60%, add pepper granules, burn thoroughly, take out the pepper, pour the oil into the pepper noodles after cooling, and stir with chopsticks at the same time).

Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water)

Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, and then add a little salt and monosodium glutamate to stir and dissolve.

Preparation of Chili oil;

Heat 500 grams of oil first, and put 1 cup of Chili noodles and 1~2 tablespoons of Chili in a large bowl.

A pinch of sugar (never too much), 1 tablespoon of white sesame seeds, don't stir, that's all.

After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper.

First pour half, stir well with a spoon, add 2~3 spoons of pepper powder (or pepper particles), and then stir well with a spoon.

Then take a small spoon and pour a little cold water (never too much) into the Chili bowl and mix well.

At this time, you will see that the bowl is like boiling water, but because there is little water, it will not overflow.

Stir well, then pour in the remaining oil and cool.