The recipe of making knife-edge sea pepper with special seasoning for cold dishes of Sichuan cuisine is as follows: put salad oil100g into a small fire, heat it to 50%, add 500g of dried pepper, stir-fry 20g of pepper for15min, then take out the pan, and chop the dried pepper and pepper into the oil to make knife-edge sea pepper. The production of Hu spicy oil: 500 grams of dried pepper and 50 grams of pepper blanched. When 2.5 kg of salad oil is heated to 50% heat on low fire, add blanched dried chili and prickly ash and cook together for 15 minutes. The oil is Hu spicy oil. 50 kg rapeseed oil is made of red oil, heated to boiling, and then cooled to 50% heat. Add 500 grams of ginger and 500 grams of onion under medium heat, and then fry. Then add star anise150g, cinnamon150g, fennel 50g, cardamom 50g, geranium 40g, ginger 50g, Arnebia euchroma 40g and clove. Copying soy sauce: Add 5 kg of light soy sauce, 500 g of light soy sauce, 30 g of onion, 30 g of ginger slices, 500 g of crystal sugar, 500 g of brown sugar, and spice bag (including 30 g of fennel, 30 g of star anise, 30 g of cinnamon, 50 g of fragrant leaves, 20 g of cardamom, 20 g of vanilla, 30 g of ginger slices and 20 g of cloves). Several methods of main sauce for cold dishes: 1. Fresh spicy juice: the ingredients are sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil. Shred pepper, ginger and onion, stir fry, add seasoning and fresh soup to make juice, which is brown and sour. It is mostly used to pickle vegetables, such as hot and sour cabbage and hot and sour cucumber. 2. Spicy juice: Spicy juice is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger, which can be blended with the above raw materials. Used to mix main ingredients, suitable for both meat and vegetables, such as spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on. Three: oyster sauce: shrimp sauce: the ingredients are shrimp, salt, monosodium glutamate, sesame oil, Shaoxing wine and fresh soup. The practice is to stir-fry shrimp seeds with sesame oil first, then add seasoning to boil, which is white and salty. Can be served with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil. Four: leek flavor juice: the ingredients are pickled leek flower, monosodium glutamate, sesame oil, refined salt, fresh soup and pickled leek flower, which are chopped into minced meat with a knife, and then served with seasoning and fresh soup, which is green and salty. Suitable for vegetarian dishes, such as leek-flavored tenderloin, leek-flavored shredded chicken and leek strips. Five: Sauce: The ingredients are flour sauce, refined salt, sugar and sesame oil. Stir-fry the batter until fragrant, add sugar, salt, clear soup and sesame oil, then put the raw materials into the pot, fully lean, ochre, salty and sweet. Suitable for pickles, such as eggplant sauce and meat sauce. 6. Sweet and sour juice: sugar and vinegar are used as raw materials. After blending into juice, mix in the main ingredients of the vegetable dressing, such as sweet and sour radish, sweet and sour tomato and so on. You can also fry or cook the main ingredients first, and then add the sweet and sour juice to fry thoroughly, so it becomes a rolling sweet and sour juice. Mostly used for meat, such as sweet and sour pork ribs and sweet and sour fish slices. You can also mix sugar and vinegar, put them in a pot, add water to boil, let them cool, add main ingredients and soak them for several hours before eating, which is mostly used for brewing leaves, roots, stems and fruits of vegetables, such as; Soak green pepper, cucumber, radish and ginger buds.