50 grams of Chili powder

Rapeseed oil150g

condiments

white sesame

10g

Eight angles

two

Amomum tsao-ko

1

cinnamon

1?o'clock

Chinese prickly ash powder

5 grams

The practice of oil pepper

1.

Pour the rapeseed oil into a small pot and burn until there is no foam. Turn off the heating.

2.

Let it stand for about 2 minutes, then pour it into a clean and waterless bowl (if you want to put Amomum Tsaoko, Illicium verum and Cinnamomum cassia, let it stand for 1.5 minutes, then put it in and take it out as soon as it smells).

3.

Add white sesame seeds and mix well.

4.

Then pour in about one-third of the Chili noodles and mix well with a spoon.

5.

Stop for half a minute, then pour in one-third of the Chili noodles and mix well.

6.

Wait another half minute, pour in all the remaining Chili noodles and pepper noodles and mix well.