1. garlic juice100g, chili oil100g, sweet vinegar 80g, Haitian soy sauce 50g, white sesame seeds 50g, peanuts 50g. Pour all the above raw materials into a container and stir evenly.

2. One serving of cold rice noodles is about 300g, which is 10. If customers like spicy food, they can adjust the measurement of Chili oil appropriately.

Step 2: Special Chili oil formula for cold rice noodles:

1. Spice ratio: 60g of star anise, 50g of cinnamon, 50g of pepper, 45g of cardamom, 40g of galangal, 40g of clove, 40g of Amomum villosum, 35g of fragrant leaves, 30g of Amomum tsaoko (seeds removed and skin preserved), 30g of fennel, 30g of nutmeg, 30g of fragrant rapeseed and more than 25g of Senecio.

2. Vegetable material formula: 800g of ginger slices, 750g of onion segments and 550g of shredded onion.

3. Pour 6000 grams of rapeseed oil into a clean pot. When the fire is medium to smoke, let it cool naturally from the fire until it is 40% hot. Pour all the vegetable materials into the pot and fry until the surface is golden yellow. Take it out with a tool and drain the oil.

4. When the oil in the pot naturally drops to 160℃, pour in 200 grams of white sesame seeds, 2600 grams of Xinjiang pepper noodles, spice powder and oil pepper noodles 1000 grams, and gently stir evenly.

5. The prepared Chili oil should be sealed in time and stored for 24 hours, and then used after it is completely cooled. Such Chili oil is fragrant but not spicy, clear and bright, fragrant but not spicy.