Raw materials:

Zanthoxylum bungeanum seed 500g；; Zanthoxylum bungeanum 500g；; Erjing pepper 500g；;

50g of pure rapeseed oil;

Practice and steps

1. Chili noodles made in Chengdu are generally not made of one kind of pepper, in which morning pepper is the main element of spicy taste and Erjing pepper is the main element of flavor. The proportion of the two can be increased or decreased according to personal taste, and the total amount remains unchanged.

2. Cut the pepper into segments, screen out the pepper seeds, and separate the pepper segments, Vitex negundo segments and pepper seeds for later use.

3. Pour 25g of pure rapeseed oil into the wok, first pour the pepper section into the wok, stir-fry with medium and small fire until crisp, turn off the fire, and let it cool for later use (the same is true for the Huangjing section); Finally, stir-fry pepper seeds (without vegetable oil) with low fire until crispy and discolored.

4. Put the cooled pepper segments and pepper seeds into a hammer pit and pound them into the required thickness, and then pack them for later use (add the pounded pepper seed powder into the pepper noodles).

5. The process of making Chili noodles is painful, because a snot and a tear, hehe, but it is worthwhile to smell the fragrant Chili after making it. Finally, I suggest that you wear a mask throughout the production process.

6. Without good Chili noodles, you can't make fragrant, spicy and red Chili oil, so today I will talk about the production of Chili noodles, the basis of Sichuan Chili oil.

7. It is well known that Sichuanese love to eat Chili, but the spicy taste in Sichuan is different from that in Hunan and Guizhou. Sichuan's spicy taste is spicy, followed by spicy, and the front is fragrant and hemp. How to embody incense and hemp in front of spicy characters is the key in the cooking process of Sichuan cuisine.