2. Choose two kinds of peppers, one with strong spicy taste and the other with strong fragrance. Prepare rapeseed oil, green onions, ginger, star anise, cinnamon, fragrant leaves, fennel and sesame.
3. Mix the two kinds of peppers and cut them into small pieces for later use.
4, put oil in the pot, stir-fry the pepper with a small torch.
5. After cooling, pour it into a plastic bag and seal the bag mouth. Crush it by hand or tap it into powder with a rolling pin.
6. Pour the rapeseed oil into the pot. After the oil is boiled, add green onions, ginger, star anise, cinnamon, fragrant leaves and fennel. And stir-fry until fragrant. Then remove all the spices.
7. Put the Chili noodles in a bowl and put sesame seeds on it.
8. Cook the oil in the pot. When it's 80% hot, pour it into the Chili noodle bowl. Remember to keep stirring. When the oil temperature drops to 60% heat, pour in the remaining oil and stir evenly for later use.
9. Dice pork belly evenly, and use broken rice sprouts, bean paste and sweet noodle sauce for later use.
10, pour rapeseed oil into the pot, turn off the fire after the oil is boiled, and when the oil temperature in the pot drops to 20% to 30%, pour pork belly, add cooking wine and stir fry repeatedly over medium heat.
1 1. When the meat is golden yellow, add bean paste and sweet noodle sauce and stir fry quickly. Add bean sprouts and stir well. Add sugar and serve.
12, fry peanuts for later use.
13, the noodle cooking has started. When cooking noodles, you can also mix seasonings in the bowl, such as soy sauce, monosodium glutamate, pepper oil, pepper noodles, ginger, garlic, lard, sesame sauce and appropriate amount of bone soup, and mix well.
14. When the noodles are cooked, put them in a bowl. Vegetables are naturally not lacking. Then pour in two spoonfuls of fried sauce, mustard tuber, peanuts and chopped green onion, and a bowl of delicious noodles will be ready.