Making pepper noodles

Salad oil, green pepper and red pepper are 1: 1: 1. Stir-fry until crispy, and the pepper will change color and be ground into powder. Pour it out and use it with fried pepper oil.

Second, the secret powder

40 grams of green pepper, 20 grams of red pepper, 4 grams of red beans, angelica dahurica 15 grams, 2.5 grams of Amomum villosum, 3 grams of dried tangerine peel, 25 grams of white pepper, 5 grams of star anise 10, 5 grams of clove, 4 grams of cinnamon, 8 grams of cumin and 4 grams of Amomum tsao-ko (seeded) are evenly mixed and ground into powder for later use.

Third, meat stuffing production

Pork stuffing (thin notoginseng, with meat in the front or third line) 1000g salt 12g, monosodium glutamate 14g, chicken essence 4g, sugar 2g, pepper 4g, soy sauce 20g, secret ingredient powder 6g, water 300g, chopped green onion 50g, Jiang Mo 2g,

80 grams salad oil. Put the pork stuffing into a bucket, add salt, monosodium glutamate, chicken essence, sugar, pepper, soy sauce and secret ingredient powder and stir until it thickens. Beat the water into the meat stuffing three times, stirring in one direction each time until the meat stuffing thickens, add chopped green onion foam and ginger foam and stir well, and finally add salad oil and stir well.

Fourthly, dough making.

Raw materials:

500g of high-gluten flour, 8g of yeast, 6g of baking powder, 2g of steamed bread improver, 8g of sugar, 5g of salt and 350g of warm water.

2. Practice:

Mix flour, yeast, baking powder and improver evenly, put sugar and salt into water to melt, pour in flour and stir until there is no dry powder, add a little salad oil to the bottom of the basin (1 kg flour and 20g salad oil, and so on), repeatedly knead the flour until it is smooth, delicate and elastic, wake for 5- 10 minutes, and apply oil to your hands.

5. Making onion cakes

Preheat the pan to about 160-200 degrees, oil the chopping board, buckle the noodles on the chopping board, cut the noodles in half with a scraper, arrange them evenly, put in the dose, pat flat (thick in the middle and thin in the edge), brush the Chili noodles with stuffing, wrap the pan, cover with oil, turn the bottom golden, and bake until both sides are golden and cooked.