1. After picking the tender leaves of Toona sinensis, remove the hard stems and clean them. Toona sinensis buds should be blanched in boiling water 1 minute or so, and most toxic substances can be blanched to green. Chop the leaves. It is ok to use food conditioner, but be careful not to change it to grinding powder.

2. Put the chopped leaves into a steel basin, add appropriate amount of salt and stir well. Salt will be very fragrant, depending on the individual, but it is best to add less, and then fine-tune; If it is not enough, you can also add soy sauce to increase the salinity when mixing noodles with Toona sinensis sauce.

3. Stir-fry the dried red pepper with low fire to make it yellow and dry. Mash pepper in garlic mortar first, then add Toona sinensis leaves, salt and thirteen spices, or add some dry fried peanuts, and mix Toona sinensis and seasoning evenly.

4. Take a pot and slightly heat the oil for about 2 minutes. It doesn't matter if the oil can be more, because the leaves will absorb oil, and the oil will be less after soaking for a day or two. Take a clean bottle, put the stirred Toona sinensis into it, then pour hot oil to cover the Toona sinensis, and the delicious Toona sinensis hot sauce is ready.