Seasoning: 1,500 grams of chili noodles, 1 kilogram of green onions, 250 grams of coriander root, 100 grams of comfrey, 50 grams of cinnamon, 40 grams of star anise, 30 grams of grasshopper (tapped), 750 grams of ginger, 750 grams of garlic cloves (tapped), 1 kilogram of large red robe pepper, 10 kilograms of vegetable oil.
Production :
1. pot on the fire, under the vegetable oil, after boiling into the onion root, ginger, garlic cloves, cinnamon, star anise, grass jelly, comfrey, coriander fried aroma excellent, fish out all the dregs.
2. Chili noodles in a stainless steel bucket spare.
3. Put the big red robe pepper into the pot, into the vegetable oil frying flavor and numbness, fishing out the pepper, the oil will be poured into the bucket filled with chili noodles, stirring well to stand overnight that is completed.
Key
1. When frying spices, you should turn off the heat after boiling the oil before frying to prevent the oil from splashing out and burning.
2. Frying Dahongpao pepper when the oil temperature should not be too high, it is best to use a small fire more fire leaning for a while, the numbness are raised, the temperature is high easy to fry paste, oil bitter.
3. To the chili pepper surface on the oil should be drenched while stirring, the oil drenched with a little water agitation, so that the agitation of the chili pepper oil, whether it is the color or taste are better.