material

200g of Chili noodles, 4 star anise, 20 prickly ash, 4 fragrant leaves, 2 tsaoko, and cooked white sesame seeds10g.

method of work

1, sea pepper noodles in a ceramic can and add white sesame seeds. 2. Heat the pot, pour in the clear oil, and burn until there are no oil bubbles. Turn off the fire. First, pour a tablespoon of hot oil on the pepper noodles. The first spoonful of oil is to make the pepper noodles feel a little burnt.

2. When the second oil temperature drops slightly by 60%, put the star anise, pepper, fragrant leaves, cloves, tsaoko and kaempferia together in the pot, and when the oil temperature drops to 30% again, take out the spice residue, and then scoop half of the oil into the bowl to soak the pepper noodles evenly. It's Chili noodles.

3. When the oil temperature is 20%, pour all the remaining oil into the bowl, stir evenly with a spoon to make the Chili noodles excellent, and then put two star anises.

4. Seal the ceramic cover when the oil temperature is completely cooled, and then open it when it is used next time. At that time, it was delicious red oil