Canola oil 10 pounds (soybean oil, peanut oil, sunflower oil next, never use blending oil, salad oil), 2 pounds of small chili (must be used with a small pepper) crushed the finest, pepper 1.5 two, cinnamon 0.5 two, star anise 1 two, aniseed 1 two, 1 two, fennel 1 two, grass 1 two, ginger 1 two, grass 0.5 two,, 0.5 two, naphthalene, sesame 0.5 two, 5 two scallions, 5 two fresh ginger

First, canola oil in a pot to boil (10% heat), end away from the heat source to lower the temperature for about 2 minutes (8 minutes heat) Fresh ginger 5 two

first canola oil into the pot to boil (10 into the heat), end away from the fire source to cool down about 2 minutes (8 minutes hot), the ginger, onion into the frying pan, stop for half a minute and then all the spices into the frying pan, stirring back and forth a few times, spices about 5-6 minutes to fish out (this spices can only be fried 2 times, and then cook spices to do the water for the pasta sauce), the temperature of oil is about 180-200 degrees, the chili noodles gradually put in (not to be used in the oil), the oil temperature is about 180-200 degrees. Put the chili noodles gradually (not all at once into the frying pan) while putting the side stirring, until the oil temperature is close to room temperature and then put the spicy essence of 4 two, sesame oil 4 two, thirteen spices appropriate amount of oil-soluble chili red pigment appropriate amount of oil into the frying pan and stir, cover the lid tightly, within 24 hours, to stir 4-5 times fully stirred, 24 hours before use.