1. Chili oil recipe: 200 grams of chili pepper, 200 grams of Sichuan Erjingtiao pepper, 40 grams of peeled white sesame seeds, 1500 grams of raw mustard oil, 20 grams of Sichuan pepper, 4 grams of bay leaves, and 4 Angelica dahuricae. grams, 2 grams of cloves, 4 grams of galangal, 4 grams of galangal, 10 grams of star anise, 80 grams of ginger, 60 grams of parsley, 100 grams of onions, 20 grams of coriander, 6 grams of cinnamon, 4 grams of cumin, 30 grams of coriander, and 200 grams of sesame oil. . Pour rapeseed oil and sesame oil into the pot, heat it to 70% heat, fry the previously soaked spices, ginger, onions, and coriander until the water dries, then remove and discard. Let the oil cool down, spoon the rapeseed oil onto the chili noodles, and stir constantly to heat the chili noodles evenly. Seal it for one night and let the chili peppers on the noodles settle and ferment the next day before use.

2. The secret recipe of the stock: 3000g pork ribs, 2000g chicken skeleton, 160g ginger slices, 200g chives, 160g garlic, 400g white radish, 400g carrots, 20 peppercorns grams, 160 grams of onions, 60 grams of white wine, 40 pounds of water, 40 grams of chicken powder, 40 grams of sugar, and 40 grams of salt.

3. Clean the pork ribs and chicken skeleton. Remove the internal organs from the chicken skeleton, then put the two raw materials into a boiling water pot to remove the blood, pick them up and rinse them with cold water. Add water to the pot, bring to a boil, add pork ribs and chicken carcass, bring to a boil over high heat, remove impurities and white foam in the pot, cover the pot, and simmer over low heat for an hour and a half. Add the remaining ingredients and simmer for 30 minutes. Remove all the ingredients. If there is too little water, add more water and bring to a boil.

4. Hot and sour noodle seasoning: pure red powder, bean sprouts, coriander, chives, mustard, chili oil, crispy soybeans, fried peanuts, soy sauce, mature vinegar, pepper noodles, ginger water, garlic water , MSG, chicken essence, lard, umami king, salt.

5. The red sweet potato starch should be made from Chongqing Wulong pure red sweet potato starch and soaked in water one day in advance. Add the seasoning chili oil, soy sauce, mature vinegar, Sichuan peppercorns, ginger water, garlic water, soy sauce, vinegar, monosodium glutamate, chicken essence, lard, umami king, salt into a bowl, add it to a stock pot and boil a pot of water. Blanch the red sweet potato starch and bean sprouts in a pot and pour into a seasoned bowl, then add crispy soybeans, fried peanuts, mustard, coriander, and chives.