1, thirteen incense. Speaking of thirteen incense, everyone is familiar with it, because thirteen incense is also indispensable in our kitchen, and what we are going to talk about today is not thirteen incense, but these spices of thirteen incense. Prepare some pepper, aniseed, fragrant incense, Amomum tsao-ko, Amomum villosum, Amomum tsao-ko, Amomum villosum, dried ginger, Alpinia officinarum, long pepper, dried tangerine peel and clove. After preparing these, we prepare a pot to heat the pot, put these spices in the pot and stir fry with low heat. After the smells are completely fried, we can put them in the cooking machine.

2. Then the oil is spicy. Prepare a clean bowl, then put Chili noodles in it, and then prepare some thirteen incense. After adding edible salt of white sesame seeds, add rapeseed oil and stir quickly. Otherwise, Chili sauce will easily turn into paste. After mixing well, we will add a proper amount of balsamic vinegar and white sugar to the Chili oil, and then mix well again.

3. The next step is seasoning water. Prepare a pot and brush it clean, then add some water to it. When the water boils, let's turn the heat down, then add some edible salt, pepper and aniseed, and clove cinnamon to boil. When the boiling water changes color, we can turn off the fire, cool it and then use gauze, or use the queen to filter out all these residues, and finally add a proper amount of monosodium glutamate.

4, vinegar juice, some people put some vinegar directly when they adjust the cold noodles, but for vinegar, it also needs debugging. Prepare some water first, then put cinnamon and aniseed with fragrant leaves in the pot, wait until the water boils, then cook for about four or five minutes, then take out all the seasonings inside, filter the water, let it cool, and then add some rice vinegar into it and stir well.