Prepare ingredients:

Pepper powder, ginger, fragrant leaves, star anise and onion.

Operating steps:

1. Choose two kinds of pickled peppers, one with large particles and the other with foam shape, mix the two kinds of pickled peppers together, and add star anise, green onion, fragrant leaves and ginger slices.

2. Heat oil in the pot (oil: pepper foam =2: 1), turn off the fire and let the oil cool to 70% heat. First pour a spoonful of oil into the Chili bowl and stir well. The purpose of this is to prevent pepper foam from burning when pouring oil. Then pour all the remaining oil in the pot into a bowl and stir well, and a bowl of red oil will be ready.

3. Let it cool and put it in a small bowl with cover without water or oil.

Extended data:

Cold rice noodles, originated from the food in Guanzhong area of Shaanxi Province, are the general names of rolled dough, dough, rice skin and stuffing skin. Popular in northern China. It is a rare natural green pollution-free food.

Due to different raw materials, production methods and regions, there are scalded rice (noodle) skin, rolled skin, baked skin and stuffed skin. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated in the Qin Shihuang period and has a history of more than 2,000 years.

References:

Cold rice noodles _ Baidu Encyclopedia