Raw materials: Chili noodles and edible oil.

Practice: heat the cooking oil and pour it on the Chili noodles. Stir evenly while it is hot and let it cool.

2. Practice 2

Ingredients: Chili noodles, pepper powder, spiced powder, sesame seeds, fine salt and edible oil.

Practice: put Chili noodles, pepper powder, spiced powder, sesame seeds and fine salt in a container that is not afraid of scalding and mix them evenly for use. Then pour the cooking oil on it, mix well while it is hot, and then let it cool.

3. Practice 3

Raw materials: coarse pepper noodles100g, white sesame seeds10g, 400g of edible oil and 3 aniseed.

Preparation: Mix Chili noodles and white sesame seeds in a container.

Practice: put the aniseed in cold oil, turn off the fire when the smoke is emitted, and remove the aniseed. Then pour the hot oil into the Chili noodles for three times and mix well.

4. Practice 4

Ingredients: Chili noodles 1 00g, prickly ash granules 50g, edible oil 400g, bean paste1spoon, star anise, cinnamon, fragrant leaves, celery, parsley root, onion slices, ginger slices, garlic slices and shallots.

Pour the cooking oil into the pot when it is slightly smoky. Put a spoonful of bean paste and stir it constantly. After feeling that the water is basically evaporated, add the pepper, star anise, cinnamon, fragrant leaves, celery, coriander root, onion slices, ginger slices, garlic slices and shallots.

When all the ingredients in the pot are basically fried, turn off the fire, remove all the seasonings with a colander, drain the oil and throw them away. Just pour clean hot oil on the Chili noodles and mix well.

5. Practice 5

Ingredients: dried Chili, cooking oil, ginger slices, garlic cloves and salt.

Preparation: Wash the dried chilies and soak them in boiling water until soft. Put them in a blender with ginger slices, garlic cloves and salt, and add some water to break them for later use.

Practice: Heat the oil until it is warm, pour in the pepper, fry the pepper slowly with a small and medium-sized torch, stir while frying to prevent the pan from burning, fry it and let it cool.

6. Practice 6

Ingredients: Chili noodles, edible oil and star anise.

Practice: Pour the cooking oil into a small bowl special for microwave oven, and leave it uncovered for 2 to 3 minutes. Immediately after taking it out, add the star anise and pepper noodles and mix well, and then put it in the microwave oven at high heat 1 minute.

7. Practice 7

Ingredients: 50 grams of fine pepper noodles, 1 star anise, several slices of fragrant leaves, 1 piece of ginger, 20 grams of chopped green onion and 500 grams of salad oil.

Practice: put the Chili noodles in a heat-resistant container and add a small amount of salad oil to mix well. Heat the rest salad oil in a wok, fry the star anise, fragrant leaves, galangal and chopped green onion until fragrant, then take it out and throw it away. Pour the hot oil into the Chili noodles and mix well.

8. Practice 8

Ingredients: 500g fresh pepper, 20g fresh pepper and 500g salad oil.

Preparation: Wash the fresh peppers, remove their pedicels, bake them on charcoal fire until the skin wrinkles, and then mash them with fresh peppers into a muddy Chili sauce.

Practice: after burning salad oil until it is slightly smoky, pour in Chili sauce and mix well.

9. Practice 9

Ingredients: Chili noodles150g, scallion root100g, coriander root 25g, Lithospermum10g, cinnamon bark 5g, star anise 4g, Amomum tsaoko 3g, ginger slices 75g, garlic cloves 75g, red robe pepper100g.

Preparation: Wash the green onion root and coriander root, smash the grass fruit, scatter the garlic cloves, and put the Chili noodles in a stainless steel bowl for later use.

Heat salad oil in a wok, fry onion root, ginger slices, garlic cloves, cinnamon bark, star anise, Amomum tsaoko, Arnebia euchroma, coriander root and pepper to make them fragrant, and take out all the residue and throw it away.

Pour hot oil into Chili noodles and mix well.