Sauce method for roasting gluten:

Main ingredients: 1.5 taels of peppercorns, 0.5 taels of cinnamon bark

Preparation of red oil:

1. First put the rapeseed oil in a pot and bring to a boil (100% heat), remove from the fire and let it cool for about 2 minutes (80% heat).

2. Add the ginger slices and green onions. Oil pan, wait for half a minute, then put all the aniseed ingredients into the oil pan, stir back and forth a few times, fry the aniseed ingredients for about 5-6 minutes and take them out (this aniseed ingredient can only be fried twice, and then boil the aniseed water to make the noodle sauce) Use),

3. At this time, the oil temperature is about 180-200 degrees. Gradually put the chili noodles in (do not put them all into the oil pan at once) and stir while putting them.

4. Wait until the oil temperature is close to normal temperature, then add 4 taels of spicy essence, 4 taels of sesame oil essence, an appropriate amount of thirteen spices, and an appropriate amount of oil-soluble capsicum red pigment into the oil pan, stir well, and cover the pot tightly.

5 , Stir 4-5 times within 24 hours and mix thoroughly before use.

Preparation of sauce:

5 pounds of water, 3-5 taels of salt (according to the sweet noodle sauce Depends on the quality), make about 1 kilogram of aniseed ingredients after making red oil (can be cooked twice), boil water and cook for 20 minutes, remove the aniseed ingredients and add 2.5 kilograms of sweet noodle sauce (the quality of the sweet noodle sauce is better), Wang Shouyi 10 Half a package of three spices, an appropriate amount of bean paste, an appropriate amount of garlic powder, a little curry powder, 3 taels of MSG, 2 taels of chicken essence, and 3 taels of meat flavor. Stir thoroughly and remove from the fire.