Ingredients: Chili powder100g, salt, monosodium glutamate, spicy fresh and thirteen spices, balsamic vinegar, garlic, ginger, onion, salad oil and rapeseed oil.

Spices: Zanthoxylum bungeanum, Cinnamomum cassia, Illicium verum, Cinnamomum cassia and Lithospermum.

1, prepare Chili powder, salt, monosodium glutamate, spicy fresh, thirteen incense, balsamic vinegar and salad oil.

2. Then pour all the ingredients into a large bowl and mix well for later use.

3. Prepare all spices and a bowl of water.

4. Then soak the spices (except Arnebia euchroma) in water for about 15 minutes.

4. Fire. When the pot is dry, pour salad oil and rapeseed oil. Turn off the fire when the oil burns to blue smoke, and then turn off the fire when the temperature drops to 150 degrees. Stir-fry garlic, ginger and onion, and then pour spices into it when it turns brown. Stir-fry the fragrance of spices, then pour in Lithospermum (Lithospermum is used for color matching, which can make Chili oil brighter), stir-fry for a while and turn off the heat.

5. Take out all the materials, clean them up, scoop the prepared oil into the standby Chili powder, and stir while scooping.

6. The spicy sauce is ready.