Put 10g of canola oil in the pot, pour the Qin pepper into the pot, dry-fry over low heat for 15 minutes, take out of the pot and let it cool, then put it into the grinder and grind it into powder.

2

Simmering oil spice: pot on the fire, add 2.5 kg of rapeseed oil, burned to 50 percent hot, add chopped chili powder and salt, heated to nearly 100 degrees, poured into the spice powder and sesame, stirred immediately after the pouring of 200 grams of vinegar.

3

Simmering vinegar: another pot, add 300g of water into the strawberry, cinnamon, star anise, sesame, boil to oh as 1500g of vinegar simmer for 10 minutes.

4

Do Shaanxi cold skin crust: put the flour into the basin, add salt and water 1500g, has been kneading until the surface of the surface is smooth, and then began to wake up, wake up for 1 hour, add 1kg of water, let stand for 10 minutes, and then put into the alkali stirred that is into the batter, brush a layer of oil inside the iron roo, put into a hot pot, scooped into the 400g of batter paved, in the cover of the pot lid to boil! can be, about 3 minutes on the skin out of the pot, out of the pot on the cool water basin, let it cool down, after cooling, take a chopsticks dipped in oil on the inner wall of the iron Luo circle, hands will be the whole skin out, placed on the top of a clean cage cloth, in turn, the method will be the rest of the batter steaming finished!

5

Cool skin seasoning: cut 100g of cold skin into a bowl, plus boiled vinegar 10g, garlic water 15g, 15g of oil splash hot pepper, mung bean sprouts 30g, monosodium glutamate (MSG) 2g, mixing together can be, I'm a cold skin store, it is to take this approach to the cold skin, so the business is very good, the above approach to the Shaanxi cold skin is strong and smooth, hot and sour, spicy and fresh, peppery flavor is strong.

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