1, materials: 100 grams of chili powder, salt, MSG, spicy fresh and thirteen spices, balsamic vinegar, garlic, ginger, onion, salad oil, canola oil, moderate. Spices: peppercorns, cinnamon, star anise, allspice, comfrey.

2, prepare chili powder, salt, monosodium glutamate, spicy fresh, thirteen spices, balsamic vinegar, salad oil. Then pour the ingredients into a large bowl, mix well and set aside.

3, prepare all the spices, a bowl of water.

4: Then soak the spices (except comfrey) in the water for about 15 minutes.

5, open the fire, the pot will be dry, pour salad oil, canola oil, the oil burned until the smoke after turning off the fire, wait for the temperature to drop to 150 degrees and then open the fire and turn the fire down, the garlic granules, ginger, onion poured into the frying out of the flavor, and so on the frying of the caramelized when the spices are poured into it. The aroma of the spices to fry out, and then pour in the comfrey (comfrey is used for color, can make the chili oil more red), a little frying for a while off the heat.

6, the material out, fish clean, the modulated oil into the spare chili powder, while scooping and stirring. Spicy mix seasoning is ready.