Dried chilies, cooked sesame seeds, Sichuan peppercorns, star anise, cinnamon, cumin, etc. The seasonings vary slightly according to local tastes.

The first step: remove the dry cake from the dried chili pepper; the second step: dry; the third step: cut the chili pepper into sections; cool the cut dry chili pepper with the pepper, cinnamon, star anise and fried ingredients for a while, then add

In a grinding cup, add some sesame seeds and grind them into powder.

Notes: 1. The ground chili noodles must be completely cooled before being stored in a sealed bag, otherwise they will easily become damp and deteriorate.

2. Chili noodles can be used to make steamed buns, that is, oily spicy noodles.

3. Dried peppers contain a small amount of water. Fried dried peppers are not only easy to grind, can extend the shelf life, but also become more fragrant.

1. Wipe the dust on the surface of the dried chili pepper with a damp cloth.

2. Cut into small sections with scissors.

3. Pour all ingredients except white sesame seeds into a clean pot (dry fry, do not put oil in the pot).

Turn on low heat and stir-fry for two minutes.

4. Pour in the white sesame seeds and continue to slowly sauté all the ingredients over low heat until fragrant (fry for another two or three minutes, you will see the sesame seeds turn slightly yellow).

5. Turn off the heat and continue to stir-fry until the ingredients in the pot cool down.

6. Let cool and then use a food grinder to grind the chili noodles to your desired thickness.