Let me give you a spice recipe: 8g star anise, 12g Sichuan peppercorns, 5g white pepper, 5g cumin, 1g thyme, 6g licorice, 5g cinnamon, 7g dried ginger, 20g lotus seeds, 3g nutmeg, 3g white pepper, 1g pepper, white sesame.

10g, 2g tangerine peel, 1g cloves.

Let me give you another sesame oil with special fragrance, 10 kilograms of cooking oil, 0.5 kilograms of secret spice powder, 0.2 kilograms of chives, 0.1 kilograms of garlic, 0.1 kilograms of ginger, 0.5 kilograms of white sesame seeds, and 0.5 kilograms of peanuts. Method: 1. Pour into the cold pot

Boil cooking oil over high heat until it starts to smoke. 2. After turning off the heat for about 1 minute, when the oil is slightly cold to 70 to 80% hot, add scallion segments, ginger slices and garlic slices, and fry in the oil.

Cook for about two to three minutes until the chives and ginger slices become a little dry and yellow, then take them out.

3. Then add raw white sesame seeds. You can put a few seeds in an appropriate amount first to test the oil temperature. If the oil does not splash out and the oil does not roll so violently, it means that the oil temperature is just right. If the oil temperature is too high, the sesame seeds will melt all at once.

It will become burnt. Burnt sesame seeds will turn black and bitter. Remember!

When adding the sesame seeds, slowly add them in little by little.

4. After adding the sesame seeds, add the ground peanuts. You can buy raw peanuts and mash them yourself, or you can use a grinder to break them. Anyway, just broken ones will do. Add them slowly to the oil in the same way as the sesame seeds.

5. Finally, add the secret spices. At this point, the fragrant sesame oil is ready.

I am very happy to answer your question and give you a spice recipe: 8g star anise, 12g Sichuan peppercorns, 5g white pepper, 5g cumin, 1g thyme, 6g licorice, 5g cinnamon, 7g dried ginger, 20g lotus seeds, 3g nutmeg, 3g white coriander,

1g long pepper, 10g white sesame, 2g tangerine peel, 1g clove.

Let me give you another sesame oil with special fragrance, 10 kilograms of cooking oil, 0.5 kilograms of secret spice powder, 0.2 kilograms of chives, 0.1 kilograms of garlic, 0.1 kilograms of ginger, 0.5 kilograms of white sesame seeds, and 0.5 kilograms of peanuts. Method: 1. Pour into the cold pot

Cooking oil, boil over high heat until smoking. 2. After turning off the heat for about 1 minute, when the oil is slightly cold to 70% to 80% hot, add scallion segments, ginger slices and garlic slices, and fry in the oil.

Cook for about two to three minutes until the chives and ginger slices become a little dry and yellow, then take them out.

3. Then add raw white sesame seeds. You can put a few seeds in an appropriate amount first to test the oil temperature. If the oil does not splash out and the oil does not roll so violently, it means that the oil temperature is just right. If the oil temperature is too high, the sesame seeds will melt all at once.

It will become burnt. Burnt sesame seeds will turn black and bitter. Remember!

When adding the sesame seeds, slowly add them in little by little.

4. After adding the sesame seeds, add the ground peanuts. You can buy raw peanuts and mash them yourself, or you can use a crusher to break them. Anyway, just broken ones will do. Add them slowly to the oil in the same way as the sesame seeds.

5. Finally, add the secret spices. At this point, the fragrant sesame oil is ready.

I'm happy to give you a brief answer.

I’m from Shanxi, so I’ll give you a recipe I’ve used.

Make fine flour.

Specific methods: 1. Pour cooking oil into a cold pan, bring to a boil over high heat, then turn off the heat. 2. After turning off the heat for about 1 minute, when the oil is slightly cold to 70% to 80% hot, add scallion segments, ginger slices and

Fry the garlic slices in oil for about two to three minutes, until the chives and ginger slices become a little dry and yellow, then take them out.

3. Heat the oil to 70% heat, add spices and chili powder.

For every ten pounds of oil, add two ounces of spices.

4.

Finally, remember to order some white wine.

Cover the pot to allow the flavors to fully blend.

I hope I can help you.

The main reason why Shaanxi Liangpi is delicious is that the chili oil is very fragrant and plays the finishing touch.

Shaanxi Liangpi is also divided into: Qinzhen Rice Pi, Qishan Rolled Dough, Gluten Pizi, Hanzhong Liangpi, Sesame Sauce Stuffed Pizi, etc. The various methods are open to the public, but the chili oil is a secret that is not passed down.

Spices also vary.

Roughly include: white sesame seeds, spices (recipe below), vinegar, sugar, etc. Chili powder and oil are also key.

The specific method is as follows (for reference only): 1. Grind the chili noodles, add a little rapeseed oil to the pot, pour 1kg of long-line peppers (preferably long-line peppers produced in Guanzhong area of ??Shaanxi Province) into the pot, and bake them over low heat.

Stir-fry until fragrant, remove from the pan and let cool, then grind into chili powder (not too coarse, but not powdery either).