Ingredients: 200g of Chili powder, 2kg of oil, 5 slices of fragrant leaves, 3 star anise, 2 tsaoko, Australian feast 1 0g, high-alcohol liquor10g, 50g of clear water, 20g of ginger, 80g of onion, 10g of shallot10g of coriander/kloc-. White sesame.

Production process:

1.200g Chili powder in a bowl, add 5 fragrant leaves, 3 star anise, 2 tsaoko and10g Australian banquet (about a spoonful).

2. Add10g of high-alcohol liquor (about 2 bottle caps) and 50g of clear water, and then stir well.

3. Pour the prepared 2kg rapeseed oil into the pot, heat it to 80% heat, and turn off the fire when there is a lot of smoke.

4. 20 grams of ginger, washed and sliced. 80 grams (about half) of onions are also sliced. Onion 1 0g, coriander10g and white sesame 40g are knotted. When the oil temperature drops to 50% heat, pour in the freshly cut ginger slices, onions, shallots and coriander, and fry for 10 minute.

5. Then take it out. Oil temperature 180℃, pour 2 spoonfuls of oil for the first time to extract color. When the oil temperature is 200℃, pour 2 spoonfuls of oil for the second time to enhance fragrance. When the oil temperature is 220℃, add 40g sesame seeds and stir fry. Let stand for 5 seconds and then turn off the fire. Pour the oil for the third time, forcing the fragrance to come out.

6. Then stir well, and the room is full of fragrance. After cooling, put it in a clean glass bottle, mix the noodles, stir fry and take a spoonful of cold salad, which is especially delicious and beautiful in color.