1. Chili oil: fry the vegetable oil in a pot until the oil temperature is above 100℃. When it is almost smoky, turn off the fire and take it out in a container (dry the water in the container, and be careful in operation, if there is water and oil, it will fry and the oil will burn very much). Wait for the oil temperature to drop, about 60~70℃. Stuffy mustard: try mustard when you buy it. It's not bitter, it's fake, but bitter is real. Fill the mustard with a 2 kg jar, add 70-80 degree hot water, stir while adding water, add half vinegar when the mustard is stirred into a thick paste, screw on the lid after stirring, and put it on for 8 hours to use. Dilute sesame paste: according to the situation, dilute as much as possible. First, pour sesame sauce into the bowl, add a little less salt (for puffing) and add a little soy sauce (for coloring). Then stir in one direction, and add a small amount of 70-80 degree hot water while stirring. Preparation of salt water: 5-6 kg of boiled water is needed for cooling, 2 kg of salt, monosodium glutamate 1 kg, and 4 kg of sugar, all of which can be used after deepening. Formula of spicy oil: (1) Raw materials [g]: Fructus Amomi 3, Fructus Amomi 3, Kaempferol 3, Fructus Tsaoko 3, Fructus Amomi Rotundus 3, Radix Angelicae Dahuricae 3, Fructus Anisi 3, Flos Caryophylli 2, Fructus Ziziphi Rotundus 2, Fructus Zanthoxyli 2, Rhizoma Alpiniae Officinalis 4, Fructus Foeniculi 4 and Cortex Cinnamomi/kloc-0. (2) Preparation method: when the peanut oil is heated to 70% heat (150-170 degrees, the oil surface turns from all sides to the middle, and a small amount of smoke is emitted), the ground mixed spices and Chili noodles are poured into the red oil. After feeding, the oil temperature should be below 70% heat, and it should be kept for 3-5 minutes. When the oil temperature is reduced to 50% heat, a proper amount of raw sesame seeds can be sprinkled.

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