1. Prepare materials: Chili noodles (not ultra-fine Chili powder, slightly thicker), Amomum tsaoko, nutmeg, fragrant leaves, pepper granules, salt, preferably rapeseed oil, cooked white sesame seeds, and edible vinegar (aged vinegar, fragrant vinegar, white vinegar and rice vinegar can be used).

2. Add salt and sesame seeds to the Chili noodles, and then add all the other ingredients. If you like hemp, you can put more pepper.

3. Boil the oil, turn off the fire after the oil is hot and smoky, and let it stand for about one minute. When the oil temperature drops to 80%, pour the oil into the Chili noodles, and pour it twice. The first time, pour it in and stir the Chili powder to make it even and dry.

4. After pouring it all for the second time, stir it completely to ensure that the Chili noodles are not caked.

5. Add a spoonful of vinegar to the mixed Chili oil and stir well, and the oil pepper ingredients will be ready.