1, stir-fry Zanthoxylum bungeanum and Capsicum annuum, and grind into fine powder for later use. Mix 0.25 liang of monosodium glutamate, 0.25 liang of pepper, 0.25 liang of thirteen spices, 0.25 liang of cumin powder, 2 liang of pepper noodles, 7 liang of pepper noodles and a little salt according to the ratio of 1 kg.

2. Fine salt1600g, galangal powder100g, pepper 200g, spiced powder 50g, pepper noodles 250g, monosodium glutamate 200g and vanillin 20g. Production: heat the dry pan, fry with fine salt for 15 minutes, then add galangal powder, pepper, spiced powder, Chili noodles, monosodium glutamate and vanillin to taste, and take out the pan.

3. Spiced peanuts 65,438+0,000 g, beef powder 65,438+0,000 g, cooked sesame powder 500g, cooked cumin powder 65,438+0,000 g, Korean Chili powder 500g and chicken powder 250g, all of which can be mixed.

4. Mix all the above raw materials evenly, including Zanthoxylum bungeanum powder 1/2, Zanthoxylum bungeanum powder 1/2, Cumin powder 1/2, Ginger powder 1/2, refined salt 1/2 and monosodium glutamate/kloc-2.