1. Wash 500g of first-class peeled cumin and 500g of sesame seeds, and control the water to dry for later use.

2, the net pot is on fire, and the cumin and white sesame seeds are fried until the fragrance is overflowing, and the cumin and sesame seeds are crushed by hand.

3. Set fire to another pan, add 1 kg blended oil (peanut oil, melon seed oil and salad oil 2 4: 3: 1), immediately add 500 grams of Chili powder, 220 grams of cooked butter and 300 grams of chicken oil until the oil bubbles slightly, and then add 300 grams of red bean curd soup and 800 grams of Tianjin Limin Chili sauce.

4. Add 80g of spiced powder (the ratio of clove, fennel, cinnamon, pepper, anise and kaempferia is 2: 1: 3: 2: 2: 1) and100g of citronella water (citronella100g at 80℃.

5. Add 200 grams of soy sauce, 300 grams of Kazuo mature vinegar, 600 grams of Donggu Yipin fresh soy sauce, 200 grams of sesame sauce, 500 grams of garlic water (500 grams of pure garlic is squeezed into paste and mixed with 300 grams of water for filtering), 50 grams of ginger juice and 200 grams of peanuts to boil over medium heat.

6. Stir-fry cumin and sesame seeds and bring to a boil over medium heat. Simmer for 40 minutes, add150g sesame oil and bring to a boil. Turn off the fire and serve.