Pepper noodles (coarse noodles and fine noodles) each 20g, ***40g.
White sesame 10g
5 ml of vinegar (not much)
Vegetable oil 300 ml
Spice?
Zanthoxylum bungeanum 30-40.
Fennel (Illicium verum)
A small piece of cinnamon
Fennel 20-30.
Amomum tsaoko 1
Two fragrant leaves
2 soybean meal
The practice of spicy melon seeds?
Put sesame and Chili noodles into a large container and stir well.
I bought two kinds of Chili noodles, thick and thin, 20g each.
Prepare vinegar
Prepare the oil, pour it into the pot and turn on a small fire.
Add spices and a little salt at the same time. It is said that adding a little salt can prevent it from becoming aflatoxin. I don't know. Anyway?
About spices: you can mix them at will, without entanglement.
Amomum tsao-ko can be patted flat and loose with a knife, which is more fragrant!
With the increase of oil temperature, the fragrance of spices becomes stronger and stronger. Turn off the fire when the fragrance is strong, and be careful not to fry it.
Turn off the fire and gas for 3 minutes until the oil temperature is 70% hot.
(? I forgot to take pictures here. I'll make it up next time. )
First pour half the oil into the Chili noodles, then pour the prepared vinegar, and stir quickly and evenly.
Pour in the remaining half of the oil and it's done.
The spices in the oil can be fished out first, or filtered out with a larger sieve when the Chili noodles are poured in.
Cooling and bottling.