Simmer 5 pounds of rapeseed oil over medium heat, turn off the heat and cool to level 4, add rapeseed oil, onions, shallots, parsley and carrots, fry until golden brown and remove the residue.

When the oil is 50% hot, add bay leaves, star anise, fennel, cinnamon, white cardamom, cloves, fragrant fruit, grass fruit, bipod, galangal, kaempferol, Amomum villosum and licorice. Remove the crispy bay leaves from the oil and set aside.

Heat the oil in the pot until it is 50% hot. Add the eagle pepper, inner yellow new generation, bell pepper and red pepper. Quickly fry until dark red, take it out, and add sesame seeds; put 10 grams of Sichuan peppercorns into oil, squeeze them dry, take them out, spread the fried peppers into a dustpan, cool them quickly, put them in a mortar after cooling, and put them in Pound the peanuts to the thickness of your little finger. (Note: Dried chili seeds are now made).

Pour out the oil from the pot, add aquila pepper, inner yellow new generation, bell pepper, red pepper, green pepper, stir-fry over low heat until the color is deep red (note: Kang sea pepper), pour it in immediately Put in some peanuts. Beat into fine chili powder, pour out and set aside. ?

Kang chili is divided into three times:

The first time, the chili is slightly crispy, the water has dried, and it is hot, turn off the heat and cool;

The second time, the chili is The kang is completely cooked, easy to pinch and crispy, and hot to the touch;

For the third time, first introduce a small amount of lettuce oil, kang over medium heat, add red pepper, turn off the heat and pour into a dustpan, cool and put in a mortar Add peanuts, crush into pieces, remove and set aside. Put the spices crushed in step 2 into the chili powder and add a little sugar.

Heat the oil in the pot to 180° (there is thick smoke on the oil surface) and turn off the heat.

Add 100 grams of sesame seeds and a little green peppercorns, press until fragrant and crispy, then remove and pour into the chili noodles.

Immediately pour 1 jin of oil into the chili noodles and squeeze the chili peppers until fragrant;

Cool the oil until 5 min, add the chili seeds and squeeze until golden brown, remove and pour into the chili noodles. Pour a pound of oil and stir quickly to release the aroma.

Cool the oil to 30% hot, pour all the oil into the chili noodles, and stir quickly to get the color.

Add 5ML white vinegar and stir.