Pour 150 grams of cooking oil into the pot, add one star anise, 6 to 7 peppercorns, 2 cloves, a pinch of fennel, a strawberry, and a small piece of cinnamon. Simmer the above ingredients over low heat until they change color and become fragrant.

Turn off the heat and let cool for two minutes.

Heat the oil in the pot until it smokes, turn off the heat and let cool for 1 minute.

Pour into the chili noodles mixture in two batches. Pour a small amount of oil into the first time and stir quickly with chopsticks. Pour in all the oil the second time. The oil will bubble. At this time, quickly add a few drops of rice vinegar. The aroma of the fried chili will slowly come out.

It drifted out and the whole room was filled with fragrance.

Then mix the chili peppers with raw oil to prevent the heat from frying the chili peppers when the oil is poured in!

Heat the oil in the pot. When it starts to smoke, remove from the fire and let it cool to 60-70% temperature. Then pour it on top of the chili!

Mix well with chopsticks and let cool!

A delicious and bright red spicy pepper is ready. Heat the cooking oil in the pot until it is 80% hot. Add a small amount of spicy pepper to bring out the fragrance. Then pour it into a bowl and fry the pepper noodles until cooked. Pay attention to the oil temperature.

Master it well, just fry the chili noodles until they are cooked. Don't make it too hot, otherwise the chili noodles will be too burnt and have a bitter taste.

Fry the peanuts and sesame seeds in an iron pan respectively (the frying time is different). If you have an oven at home, you can also use an oven to roast them.

The peanuts and sesame seeds should be cooked to a light yellow color. The roasted peanuts should be crushed and set aside. The finer the peanut particles, the better.

The ratio of peanuts, sesame seeds, and peppers is 1:1:3.

Spicy noodles, Sichuan peppercorns, ginger, star anise, powder, stir evenly, add half of the oil and stir. At this time, add less mature vinegar, add sesame seeds, pour in the oil and stir evenly.

Spicy is the dish!

Put an appropriate amount of dried chili noodles in a bowl, first add a small amount of cold oil and white wine (to prevent the oil from being burnt when the oil is too high when pouring the oil), heat the oil in a pan, add onion, ginger and Sichuan peppercorns, when the oil is warm, fry the onion, ginger and Sichuan peppercorns until fragrant

Then take it out, and finally pour the hot oil onto the chili in the bowl, stirring while pouring!

Take out the spices, drain the water slightly, pour into cold oil, cover and simmer over low heat for about 20-30 minutes.

Remember to crack the grass fruit to help the flavor penetrate into the oil.

The oil cooked like this is really fragrant, and it is very delicious when mixed with noodles, cold dishes, or cooking.