1. Wash apples and pears, peel and core them, and grind them into fine paste with a meat grinder for later use.

2. Wash the finger pepper, then remove the tip of the finger pepper, thoroughly dry the water, and break it with a meat grinder for later use.

3, garlic to coat, but also smashed into small pieces, when mixed, it is already very fragrant.

4. Mix all the materials in a clean stainless steel basin, add salt and white wine, stir well with a big spoon, bottle, ferment in the shade for four or five days, and then move into the refrigerator for preservation, or directly put it into the refrigerator for preservation. Cooking can be done in a week.

First, the preparation materials:

Vegetable oil 100ml, 4 tablespoons (60 grams) of Chili noodles, aniseed 1 petal, fragrant leaves 1 slice, 4 dried red peppers, about 15 slices of pepper, about 8 slices of fennel, cinnamon 1 segment, and white sesame/segment.

Second, practice:

(1), cut the dried red pepper into small circles for later use.

(2) Pour oil into the pot. When the oil is cold, add aniseed, fragrant leaves, pepper, fennel, cinnamon and ginger, heat over low heat and stir-fry slowly. When the ginger slices are fried until they are dry and brown, turn to low heat, add the cut Chili rings, continue frying for 1 min, and turn off the heat.

(3) Put the pepper noodles, salt and sugar into a high-temperature container, stir evenly, and then spread a layer of white sesame seeds (or in this order: put the pepper noodles first, then put the sugar, then put the sesame seeds, and finally spread a layer of salt).

(4) All the spices in the fried oil are filtered out, then heated (white smoke can rise), removed from the fire, poured into the pepper noodles after 5 seconds, and then mixed well with chopsticks.

(5) The freshly prepared Chili oil can be eaten directly, or it can be kept cool in a bottle.