The crust is made from flour. Its practice is to use cool water and flour into a hard dough, and then kneaded in water, so that the protein and starch in the flour can be separated. After the starch settles, the water is poured off, alkali is added, and the batter is made into a batter, which is scooped into a flat bottomed pan and steamed in a cage, and then cut into long strips the thickness of chopsticks after it cools down. The protein in the flour is steamed separately, cut into thin slices and served with a bowl. A bowl of yellow transparent stuffed skin, plus oil splash chili, salt, soy sauce, garlic, mustard, vinegar, sesame sauce and other seasonings, plus a handful of greens, with colorful flavor, oil, thick juice, cool and sharp, fragrant summer features. Stuffed skin eating method is diverse, both as a staple food, but also as a dish to see, can be cool or hot, all seasons, popular with the public. Sichuan authentic chili oil practice raw materials: chili noodles 1000 grams (Sichuan's gold two best), 5000 grams of vegetable oil, star anise, sesame leaves, ginger a little. First of all, chili noodles and an equal amount of raw vegetable oil mixed together, star anise, sesame leaves, ginger beat broken together into the rest of the vegetable oil in a pot burned to more than 80% hot (about 250 degrees), cooled to 140 degrees, will be directly into the chili pepper noodles, and constantly stirring. And let it sit for a week or so! Note: Always use vegetable oil