dried chilli (1g)

Chinese prickly ash (2g)

accessories

ginger (4 pieces)

star anise (2 pieces)

cinnamon (one section)

white sesame (a little)

kitchenware.

pour dried red pepper and pepper into an oil-free cold pot, stir-fry slowly for about 1 minute, and turn off the heat.

after cooling, take 1/3 and grind it into pepper powder with a grinder.

the other 2/3 is ground into Chili noodles.

mix Chili powder and Chili noodles, add a teaspoon of salt and white sugar and stir well, then sprinkle with a layer of white sesame seeds (fried).

cold oil in a cold pan, add ginger slices, star anise and cinnamon, and boil the oil over medium heat.

when the ginger slices are fried until dry and brown, take out all spices, continue to heat the oil until white smoke rises, and turn off the fire.

after the hot oil cools for 1 seconds, slowly pour it into the Chili noodles. (Chili oil is ready now, so it can be used as seasoning)

If you don't want residue, just red oil, then after cooling, filter it with a colander. Remember to keep it sealed.