Prepare 2-3 large white garlic, crush the garlic with a knife and chop it up. The more you cut it, the better it tastes. Or mashed with garlic. Now there is also a kind of "garlic pulling artifact", which can be cut into pieces by putting garlic in it and pulling it out a few times. It is very easy to use. Then put the minced garlic in a bowl for use.

Put 50g oil in a hot pot, put cold oil in the pot, add star anise and pepper, and fry slowly over low heat. It's best to soak the oil for two hours, and then take out the star anise pepper. After frying, add two spoonfuls of vinegar, one spoonful of soy sauce, one spoonful of sugar, half a spoonful of sesame oil, half a spoonful of pepper oil, one spoonful of Laoganma and one spoonful of Chili oil, stir well, and a delicious all-purpose cold sauce will come out. Maybe cold dishes are more convenient. I used to like to buy it outside, but I bought it later. I like to eat by myself in this unsanitary and unclean situation.

It is simple, convenient and easy to store. Choose ginger and garlic and soak them in boiling water to taste, or directly put them in a pot and add water to boil and cool for later use. Mix with Neijiang bulk soybean oil (soy sauce), Shanxi mature vinegar, monosodium glutamate, white sugar, soy sauce, mature vinegar and oyster sauce. No matter what kind of cold salad it goes with, it is super delicious. Chili oil, Sichuan cold salad must use universal oil. Pour the oil into the pot and stir-fry the dried peppers. Wash the fried dried peppers into noodles with a stone mill and pour them into a bowl. Add a small amount of white sesame seeds, heat the oil in the pot and pour it into a bowl. A day is absolutely appropriate.

Cold dish water 1500g, add spicy fresh dew 70g, sugar 50g, monosodium glutamate 55g, chicken powder 45g, salt 5g, Donggu Yipin fresh soy sauce 100g, oyster sauce 100g, Jiang Mo 30g, minced garlic 30g, fresh millet 60g and balsamic vinegar 6544.