Ingredients?

10-30ml spicy oil and sea pepper

5-10ml pepper noodles

30ml soybean soy sauce

MSG 5-10ml

Ginger and garlic water 15ml

An appropriate amount of chopped cooked peanuts

An appropriate amount of chopped green onion< /p>

Chongqing Fuling mustard (cut into pieces) appropriate amount

Pork bone broth (pork bones and ginger simmered for three hours) one to two tablespoons (for soup, not for baking)

Baoning vinegar (special grade) can be omitted

Appropriate amount of green vegetables (water spinach, Chinese cabbage, etc.)

Chongqing alkaline water 160g (160g is about the price of a noodle shop) Amount of two)

Youchizi

Dried chili 50g

White sesame 10g

Rapeseed oil

Zanthoxylum bungeanum powder

Dried Zanthoxylum bungeanum 30g

How to make Chongqing noodles with spicy pepper and Zanthoxylum bungeanum noodles?

After preparing the ingredients, boil a large pot of water. This is very important, even if you are only cooking a bowl of noodles, the water should be a little wider.

While waiting for the water to boil, put the seasonings into the noodle bowl according to your own taste (seasonings 1 to 9). If you are jealous, you can add them at this time

Pour into 2 Pork bone soup (if there is no stock, you can also add the freshly boiled water in the pot)

After the water boils, add the green vegetables, blanch them until cooked, take them out and put them in a bowl (forgot to take a picture of this Step)

When the water is boiling, break it up with chopsticks (you will know this step)

After the noodles are cooked, take them out and put them in a bowl to make a bowl of homemade Chongqing noodles. alright.

Cut dry chili into sections.

Heat the wok slightly without any water. Turn on low heat,

add the chili segments, and stir-fry constantly to make them evenly heated.

The aroma of the chili gradually comes out. After the temperature at the bottom of the pot rises, turn off the heat and continue cooking. Stir-fry, using the remaining heat in the pot

. After the temperature in the pot drops, turn on the heat again, and continue to stir-fry without stopping.

(Repeat this step two or three times)

Pinch the pepper with your hands and it will break into pieces, which means it is ready to be fried (called Kang in Chongqing)

Fry white sesame seeds over low heat until slightly yellow

Cool the pepper and grind it into coarse pieces powder, put it into a container that can withstand high temperatures (the container is slightly larger, and the oil will not overflow even if it boils)

Put in the fried white sesame seeds

. Heat the wok. Pour in the rapeseed oil

When the rapeseed oil is heated, bubbles will form. When all the bubbles disappear, it means the oil is cooked. Turn off the heat

Wait for the oil to cool down a little (because The temperature of the freshly cooked oil is too high, which may cause the chili noodles to burn, affecting the aroma and color)

Pour the rapeseed oil into the chili bowl

While pouring the hot oil, Stir with chopsticks and complete

. Heat the iron pot (mainly to boil the water. The pot does not need to be too hot to avoid directly burning the peppercorns)

Add the peppercorns and stir-fry continuously. fire.

The fried Sichuan peppercorns should have a strong aroma and can be easily crushed into two pieces with your hands

After the Sichuan peppercorns are cooled, grind them into fine powder before eating