Ingredients: Kaempferia Kaempferia, Illicium verum, Osmanthus fragrans, Cinnamomum cassia and Zanthoxylum bungeanum are ground into very fine powder to make seasoning noodles. When the oil temperature drops to 50%, leave the fire, add the pepper noodles and seasoning noodles, heat them to 100%, then turn off the fire and let them stand still until there is no oil fume, and pour them into the oil splashing sub-surface of the pepper jar for three times, stirring evenly every time to avoid uneven oil splashing, some places are burnt and some places are still raw. Instant seasoning Chili oil. At the same time, refined salt became brine.

condiment

Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water).

Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, and then add a little salt and monosodium glutamate to stir and dissolve.

Preparation of Chili oil: First heat 500g of oil, and put 1 cup of Chili noodles, 1~2 tablespoons of Chili, a pinch of white sugar (never too much) and 1 tablespoon of white sesame into a large bowl at the same time. Stop stirring, just put them in this order. After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper. First pour half, stir well with a spoon, add 2~3 tablespoons of pepper powder (or pepper particles), stir well with a spoon, then take a small spoon and pour a little cold water (not too much) into the pepper bowl and stir well.

Salt 1/2 teaspoons

Chicken essence 1/2 teaspoons

1/2 tablespoons soy sauce

1 tbsp balsamic vinegar

Sesame oil 1/2 teaspoons

Water155g

Chili oil 1/2 tbsp

Peanut kernel (fried) 1/2 tablespoons

White sesame 1/2 teaspoons