1, wipe the floating soil on the surface of dried pepper, damp the kitchen paper and gently wipe the surface of pepper;

2. Cut the dried pepper into small pieces, and break the aniseed and cinnamon into small pieces;

3. Put all the materials into the pot (don't put oil), heat with low fire and stir fry constantly;

4. Stir-fry for about 4 or 5 minutes, turn off the fire when there is fragrance floating out, and stir-fry for a while until the temperature drops (be careful not to fry);

5. After cooling, put all the materials into a blender and grind them into powder.

6. After thoroughly cooling, put it in a sealed container and keep it dry.

Note:

The amount of Chinese prickly ash and cinnamon should be adjusted by itself, and it must not be too much. If you don't like the taste of these spices, you can also use none of them and only dry red peppers.

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Put a small amount of Chili noodles in a heat-resistant container (the container should not be too small, because the oil may spill), and heat the oil in a pot and pour it on the Chili noodles.