1. Pepper (sea pepper) and pepper (fine pepper, rose-colored, fragrant and clean) are indispensable for dough seasoning. In addition, we also need star anise (star anise), fennel, vanilla, fragrant leaves, cloves, cumin and tsaoko. Cumin can be added according to personal taste. People who like nourishing can also add ginseng slices and medlar. These are dry spices, and the rest are onions, ginger, garlic and Pixian bean paste. After the preparation is completed, you can fry the dough seasoning.

2. Steps of dough seasoning 1: First heat the wok to 30% heat, pour salad oil, add pepper, pepper, aniseed (star anise), fennel, fragrant leaves, onion, ginger and garlic, add a small amount of cooking wine when the pepper starts to change color, then add a proper amount of Pixian bean paste and stir-fry several times.

3, the practice of dough seasoning Step 2: Pour the fried bottom material into a hot pot and add broth, salt and chicken essence. When the soup boils, the thick spicy fragrance will swim into your stomach with the hot air, attracting greedy insects there. Pour the prepared cold noodle seasoning on the dough, add vinegar, and then add a little salt, soy sauce and chicken essence. You can make garlic juice without mashed garlic. Of course, it is also good to put some vegetables such as celery and soybean sprouts.

4. Stir-fry some small red dried peppers and peppers in a pan, pour them into a container and mash them, then add oil to the pan, pour the chopped dried peppers and peppers into the oil seeds, then add white sesame seeds and add a little salt to stir fry. This Chili oil is delicious, can be eaten in containers for a long time, and absolutely does not contain Sudan red. Don't worry about eating!