Ingredients: dried pepper120g, fried sesame 30g, rapeseed oil 600g.

1. Brush a layer of oil on the wok and stir-fry the dried peppers with low heat. When the pepper becomes shiny and slightly burnt, turn off the heat and stir-fry for a few times, then take it out.

2. Then grind the pepper into coarse powder with a cooking machine and mix it with the fried sesame seeds in a stainless steel container.

3. Boil the oil in a small pot until there are no bubbles or when the temperature is around 180℃ to 190℃, turn off the fire and cool for two or three minutes.

4. At this time, scoop two spoonfuls of oil in the pot, add the mixture of Chili powder and sesame seeds, and stir fry with long chopsticks.

5. Pour the remaining oil into the container, because the oil will boil, so the container should be prepared for high temperature resistance and stir evenly with chopsticks.

6. When all the hot oil is poured into the Chili noodles, the oil will boil, indicating that the oil temperature is suitable.